Pepper Jack Skillet Fajitas
1 tablespoon vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
1 large green bell pepper, cut into 2-inch long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
1 can (10 3/4 oz.) Campbell’s® Condensed Southwest Style Pepper Jack Soup
8 flour tortillas (8-inch), warmed
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion and cook until tender. Stir the soup into the skillet. Cook until the mixture is hot and bubbling.
Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Fold the tortilla over the filling.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Calories 278, Total Fat 9g, Saturated Fat 2g, Cholesterol 35mg, Sodium 612mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 17g, Vitamin A 2%DV, Vitamin C 15%DV, Calcium 8%DV, Iron 12%DV