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Chicken Skillet Fajitas

Chicken Skillet Fajitas

4.13 8

South-of-the-border flavors are the stars of this one-skillet dish that gets a unique and tasty twist with a spicy, creamy sauce that's a cinch to make.

serves 4 people

Ingredients

cost per recipe: $7.69

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1 1/4

    pound skinless, boneless chicken breast halves, cut into strips

  • 1

    large green pepper, cut into 2-inch long strips (about 2 cups)

  • 1

    large onion, sliced (about 1 cup)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon chili powder

  • 1/4

    teaspoon garlic powder

  • 8

    flour tortilla (8-inch), warmed

view nutrition info

How to Make It

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Reduce the heat to medium. Add the pepper and onion and cook until they're tender. Stir the soup, cumin, chili powder and garlic powder in the skillet. Cook until the mixture is hot and bubbling. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Step 2

Reduce the heat to medium. Add the pepper and onion and cook until they're tender. Stir the soup, cumin, chili powder and garlic powder in the skillet. Cook until the mixture is hot and bubbling.

Step 3

Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

Recipe Tips

  • Helper: To warm the tortillas you may either wrap them together in damp paper towels and microwave on HIGH for about 1 minute or wrap them in foil and bake until they're warm to the touch.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(8)
  • xstary

    November 12, 2006

    Chicken Skillet Fajitas

    i couldnt find the Southwest Pepper Jack soup, so I used the Nacho Fiesta soup by Campbells. I don't know how the Pepper Jack soup tastes, but this way was GRRREAT!!!

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  • adam.tetz

    May 5, 2006

    Chicken Skillet Fajitas

    For a recipe this simple and for someone with limited time, why change it? My wife and I thought it was great.

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  • cratcliff

    November 14, 2005

    Chicken Skillet Fajitas

    I've made this dish several times and it is delicious! I like to use two peppers, one green and one red, to add color and a sweet flavor. I also added a can of chopped green chiles and that was good. This recipe really is easy; the toughest part is slicing the onion! I'm making it again this week.

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  • nbrawner

    November 2, 2005

    Chicken Skillet Fajitas

    It was wonderful! My husband loved it and usually he doesn't care for recipes with flour tortillas.

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  • beth m.

    September 26, 2005

    Chicken Skillet Fajitas

    I loved it. I like fairly spicy, so added some cumin and salsa. Had spanish rice as a side.

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