Another recipe – Monterey Chicken Fajitas!

Well those tomatoes were OK to start with, but where’s the main meal?! I had these today and they’re delicious. Here goes:


1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell’s 98% Fat Free Cream of Mushroom Soup
1/2 cup Low Sodium Chunky Salsa
8 Flour Tortillas (8″)
1 cup shredded Low Fat Monterey Jack cheese

Spray pan with PAM and add chicken and cook until browned, stirring often. ADD pepper and onion and cook until tender-crisp. ADD soup and salsa and heat thoroughly. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Bake for 5 mins in oven 350 degrees for crispy tortillas. Serves 4.

I had them today – mmmm, they’re good. Let me know if you try them!

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