Monterey Chicken Fajitas Food

MONTEREY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet coated with cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a greased baking sheet. , Top each with barbecue sauce, bacon and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives.

SMOTHERED CHICKEN FAJITAS

Steps:

• Slice up all of bell peppers, mushrooms and onions, clean seeds out of habanero pepper and dice up. Set aside.
• Dice up chicken breast into bite size pieces.
• In a large skillet add chicken pieces and cover with enough water and bring to a boil. Cook until tender, 30 minutes.
• Drain any water from skillet.
• Add chicken pieces back to skillet and add all the bell peppers, onion, habanero chili pepper and mushrooms.
• Add salt and pepper to taste.
• Cover and steam chicken and veggies 5 minutes.
• Drain again if any water is in skillet.
• Add back to skillet and add the monterey jack cheese.
• Stir all together until melted.
• Place 2-3 Tablespoons of mixture onto 1 floured tortilla and roll up. Repeat until mixture is all used up.
• Serve and enjoy!
• Note: you can fry the floured tortilla with mixture after rolled up with alittle olive oil until lightly brown on both sides for a crispy crunch.

MEXICAN CHICKEN FAJITAS

Steps:

• In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade. , Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla. , Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.

CAMPBELL'S MONTEREY CHICKEN FAJITAS

Steps:

• In medium skillet over medium-high heat, heat half the oil.
• Add chicken and cook until browned and juices evaporate, stirring often.
• Set chicken aside.
• Reduce heat to medium.
• Add remaining oil.
• ADD pepper and onion and cook until tender-crisp.
• Pour off fat.
• ADD soup and salsa.
• Heat to a boil.
• Return chicken to pan and heat through.
• Spoon about 1/2 cup chicken mixture down center of each tortilla.
• Top with cheese and additional salsa.
• Fold tortilla around filling.

MONTEREY CHICKEN FAJITAS

Steps:

• 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.

MONTEREY CHICKEN FAJITAS

Steps:

• Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook and stir until it is 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.

TYSON® MONTEREY CHICKEN FAJITAS

Steps:

• Heat oil in large skillet to medium. Add pepper and onion and cook until tender-crisp.
• Cook chicken according to package directions. Cut into strips.
• Add soup, salsa and chicken to skillet. Cover and heat through.
• Spoon chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Refrigerate leftovers.