Thursday, September 3, 2015

Monterey Chicken Fajitas

2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 (8") Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese

HEAT oil in skillet over medium-high heat. Cook chicken until browned, stirring often.
ADD pepper and onion and cook over medium heat until tender-crisp.
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa.
 Fold tortillas around filling. Serves 4.

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