Monterey Chicken Fajitas

Monterey Chicken Fajitas


  • 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


  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.