Monterey Chicken Fajitas

By Hortond

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 1 lb (500 g) boneless chicken breasts, cut into strips
• 1 medium green pepper, cut into strips
• 1 medium onion, sliced
• 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery
• 1/2 cup (125 mL) Pace® chunky salsa
• 8 flour tortillas (8” / 20 cm)
• 1 cup (250 mL) shredded Monterey Jack cheese

Preparation

Step 1

1. Heat oil in skillet. Add chicken and cook until browned, stirring often.

2. Add pepper and onion and cook until vegetables are tender-crisp and chicken is cooked through.

3. Add soup and salsa and heat through. Spoon about 1/2 cup (125 mL) chicken mixture down centre of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.