Monterey Chicken Fajitas

Name: Monterey Chicken Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 305 grams Campbells® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium); 8 inches Mission® Fajita Size Flour Tortillas, warmed; 1 medium green pepper, cut into 2-inch strips; 237 milliliters shredded Monterey Jack cheese; 1 medium onion, sliced; 118 milliliters Pace® Thick & Chunky Salsa; 454 grams skinless, boneless chicken breast, cut into strips; 2 Tbsps vegetable oil

Monterey Chicken Fajitas might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 395 calories, 23g of protein, and 15g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up campbell's® condensed cream of mushroom soup, fajita size flour tortillas, monterey jack cheese, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Heat the oil in a 10 inch skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken and cook and stir until it is well browned.

Ingredients you will need

Whole Chicken

Reduce the heat to medium.

Add the pepper and onion. Cook and stir until the vegetables are tender-crisp. Stir in the soup and salsa. Cook until the chicken is cooked through*.

Ingredients you will need

Vegetable

Whole Chicken

Pepper

Onion

Salsa

Soup

Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortilla around the filling.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Salsa

Equipment

Frying Pan

Ingredients

Servings:

305grams

Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)8inches

Mission® Fajita Size Flour Tortillas, warmed 1medium

green pepper, cut into 2-inch strips 237milliliters

shredded Monterey Jack cheese 1medium

onion, sliced 118milliliters

Pace® Thick & Chunky Salsa 454grams

skinless, boneless chicken breast, cut into strips 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.