Monterey Chicken Fajitas

How to cook Monterey Chicken Fajitas

Ingredients: 2 tablespoons vegetable lubricant 1 pound skinless, boneless chicken heart of hearts, cut into strips 1 medium green fleck, cut into 2-inch strips 1 medium onion, sliced 1 (10.75 ounce) can Campbell’s Condensed Cream of Mushroom Soup (Accepted, 98% Fat Free or 25% Less Sodium) 1/2 cup Pace Boeotian & Chunky Salsa 8 (8 inch) Mission Fajita Size Flour Tortillas, warmed 1 cup shredded Monterey Jack cheese

Directions: Heat the oil in a 10 inch skillet over medium-high intensity. Add the chicken and cook and stir until it is well browned. Reduce the heat to vehicle. Add the pepper and onion. Cook and stir until the vegetables are tender-curly. Stir in the soup and salsa. Cook until the chicken is cooked from one end to the other*. Spoon involving 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 padding.


Servings Per Mo: 8

Amount Per Serving

Calories: 300

Total Fat: 13.4g Cholesterol: 46mg Sodium: 817mg Total Carbs: 23.8g Dietary Fiber: 12.6g Protein: 20.8g

Cook time:20 Min

Ready in:20 Min

Serving with a view:8 peoples

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