Monterey Chicken Fajitas |
| Name: |
Jason Estes |
| Base: |
MacDill AFB |
| Recipe: |
Prep/Cook: 20 minutes
Serves: 4
Ingredients:
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Condensed Cream of Mushroom Soup
1/2 cup Thick & Chunky Salsa
8 (8-inch) Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook and stir until it’s well browned.
Reduce the heat to medium. Add the pepper and onion. Cook and stir until the vegetables are tender-crisp. Stir in the soup and salsa. Cook until the chicken is cooked through*.
Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortilla around the filling.
*The internal temperature of the chicken should reach 160°F.
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