Monterey Chicken Fajitas

I’ve moved from getting my husband to do all the cooking around here, to enlisting help from the kids. I figure with three other people helping in the kitchen I may not need to cook another meal until sometime next year. It can never be said that I’m not smart when it comes to running a household.

I’m a firm believer of getting kids in the kitchen with you from an early age. In addition to giving mom a break, teaching kids to cook provides them with important life skills. To get kids in the kitchen though, you have to find recipes that make them happy. Let’s face it, if you’re asking them to whip up Beef Bourguignon you’re probably not going to get a buy-in. Look for recipes that kids love, like these Monterey Chicken Fajitas.

My oldest daughter has started a recipe binder. She looks for recipes online and if she deems them a success she files it away in her binder. By the time she is ready to move out on her own, she’ll be armed with a ton of great meal ideas and I’ll have a great place to eat once a week. Three kids = three times eating out a week. Now that’s thinking ahead.

Like all the other great Campbell’s recipes we’ve been sharing here in Pleasantville, this recipe was a hit with everyone, and as you may have already determined, a cinch to make.

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Monterey Chicken Fajitas

Ingredients

• 2 tbsp vegetable oil
• 1.5 lbs boneless chicken breasts cut into strips
• 1 small green pepper cut into strips
• 1 small red pepper cut into strips
• 1 medium onion
• 1 tbsp Tex-Mex seasoning blend
• 1 can Campbell's Condensed Low Fat Cream of Celery Soup
• 1 cup Pace Chunky Salsa divided
• 1 cup corn
• 6 flour tortillas
• 1 cup Monterey Jack cheese shredded
• Lime wedges

Instructions

1. 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.
2. 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 of salsa; bring to a simmer. Stir in corn. Cook for 2 to 3 minutes or until heated through.
3. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serve with lime wedges

Recipe Notes

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.

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.