Name: Monterey Chicken Fajitas
Total time: 20 min
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless skinless chicken, cut into strips; 1 green bell pepper, cut into strips; 1 onion, sliced; 1 can (10.75 ounce) cream of mushroom soup; 1 can (14.5 ounce) RED GOLD® DICED TOMATOES MEXICAN FIESTA, drained; 8 (8 inch) flour tortillas; 1 cup shredded Monterey Jack cheese

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20 Min(s)

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1 serving

Original recipe yields 1 serving

2 tablespoons vegetable oil

1 pound boneless skinless chicken, cut into strips

1 green bell pepper, cut into strips

1 onion, sliced

1 can (10.75 ounce) cream of mushroom soup

1 can (14.5 ounce) RED GOLD® DICED TOMATOES MEXICAN FIESTA, drained

8 (8 inch) flour tortillas

1 cup shredded Monterey Jack cheese

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Let's Make It

In large skillet heat oil, add chicken and cook until browned. Add green bell pepper and onion, cook until crisp tender. Add soup and RED GOLD® DICED TOMATOES MEXICAN FIESTA; heat through.

Spoon 1/2 cup of the chicken mixture down the center of each tortilla. Top with cheese.

Fold tortilla around the filling.

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