Monterey Chicken Fajitas Recipe

Ingredients

2 tbsp (30 mL) vegetable oil
1.6 lb (726 g) boneless, skinless chicken breast, cut into strips
1 small green pepper, cut into strips
1 small red bell pepper, cut into strips
1 medium onion, sliced
1 tbsp (15 mL) Tex-Mex seasoning blend
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
1 cup (250 mL) PACE® Chunky Medium Salsa
1 cup (250 mL) corn, whole kernel
6 flour tortillas (6-inch/15 cm)
1 cup (250 mL) Monterey Jack cheese, shredded
Lime wedges

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 6 servings

Instructions

Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken for 5 minutes or until lightly browned. Add green pepper, red pepper, onion and Tex-Mex seasoning.
Cook,stirring often,for 7 to 10 minutes or until vegetables are tender-crisp and chicken is cooked through. Add soup and 1/2 cup (125 mL) salsa; bring to a simmer. Stir in corn. Cook for 2 to 3 minutes or until heated through.
Spoon about 1/2 cup (125 mL) chicken mixture down the center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serve with lime wedges.

Recipe tips
Add a few dashes of hot sauce for those who like it spicy.
For some added zest,squeeze the lime wedge over the fajita filling before folding the tortilla.

Dinner