It’s been a busy month so far, as we’re trying to settle back into routine after the holidays. Cole is taking guitar lessons, both boys are in skating lessons, and I’m taking yoga. It’s been hard to get out of holiday mode, and many nights I just don’t feel like spending much time in the kitchen. I want instant gratification when it comes to weeknight meals. I want healthy food on the table quickly, with very little effort, AND I want it to taste good. It seems like a lot to ask, but you’d be surprised how many healthy, fast, easy, and tasty recipes there are out there. Don’t worry – I’m on a mission to find them for you!
These fajitas from Cook with Campbell’s have all of those qualities that I’m looking for in a meal. As a blog ambassador for Campbell’s, I get to try out a variety of recipes from their site that are Simple to Make, Easy to Love, and so far they’ve all been a hit with my family.
I wasn’t sure what I’d think about the cream of celery. It’s not a soup that I’ve ever used before, and at first I thought it was an odd ingredient for fajitas, but I actually really loved the creaminess! I also thought the corn was a nice addition that I wouldn’t normally have thought of putting in fajitas, but it really worked well.
When we had these fajitas for dinner, Cole was in a super grumpy mood, so he didn’t want to be in the picture (although he did eat the fajitas!). Bennett and Tony both loved them and gave thumbs up. Ayla was also very into this dinner. Normally when we eat fajitas (or tacos), I put just the filling on Ayla’s plate, and cut it up into small pieces so she can eat it easily with a fork. When I tried doing that this time, she surprised me and asked for a tortilla, so I wrapped it up for her and she are the whole thing up! I guess I really need to stop treating her like a baby, but since she’s my last one, I think I try to keep her little as long as possible.
Ingredients
- 2 tbsp (30 mL) vegetable oil
- 1.6 lbs (750 g) boneless chicken breasts, cut into strips
- 1 small green pepper, cut into strips
- 1 small red pepper, cut into strips
- 1 medium onion, sliced
- 1 tbsp (15 mL) Tex-Mex seasoning blend
- 1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
- 1 cup (250 mL) PACE® chunky salsa, divided
- 1 cup (250 mL) corn
- 6 flour tortillas (6-inch/15 cm)
- 1 cup (250 mL) Monterey Jack cheese, shredded
- Lime wedges
Instructions
- Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken for 5 minutes or until lightly browned. Add green pepper, red pepper, onion and Tex-Mex seasoning.
- Cook, stirring often, for 7 to 10 minutes or until vegetables are tender-crisp and chicken is cooked through. Add soup and 1/2 cup (125 mL) salsa; bring to a simmer. Stir in corn. Cook for 2 to 3 minutes or until heated through.
- Spoon about 1/2 cup (125 mL) chicken mixture down the center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serve with lime wedges.
Notes
Add a few dashes of hot sauce for those who like it spicy.
For some added zest, squeeze the lime wedge over the fajita filling before folding the tortilla.
I’m kicking myself for forgetting the limes! I had them on my grocery list specifically for this meal and I can’t believe I forgot them. They would have looked so pretty in the photos, so you’ll just have to imagine they were there. Sorry about that.
I hope you’ll try these dreamy, creamy fajitas and tell me if your family loved them as much as mine did. And be sure to visit Cook with Campbell’s for more speedy and delicious recipes.
Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
