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Chicken Skillet Fajitas

Chicken Skillet Fajitas

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Campbell's Kitchen

South-of-the-border flavors star! Sauteed chicken, green pepper and onion strips coated with a spicy, creamy sauce are rolled up in warm tortillas.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 67.4g
  • 22%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1284 mg
  • 51%

Based on a 2,000 calorie diet


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
  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.
  3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
  4. Tip: To warm the tortillas you may either wrap them in damp paper towels and microwave on HIGH for about 1 minute or wrap in foil and bake.
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I thought this was really tasty, just a slight hint of spice, so nothing extremely hot. Very quick as well. I add chopped tomato to mine right before dishing into tortillas.

Linda Farrell

We made this the other night only with minor changes. We had left over cooked cubed chicken. Warmed in olive oil. Added the other ingredients except used cheddar cheese canned soup for the creamed chicken. Added spices as is. Topped it off with a can of diced tomatoes with green chilies. Heated this all together on the BBQ pit. Awesome. Linda Farrell

Red Recipe Box

Ok, but not great. Tasted like cream of chicken soup, with the other ingredients just floating around in the cream of chicken soup.