QueenBeeGrannyJean
03-12-2007, 01:31 AM
Prep/Cook Time: 20 minutes
Serves: 4
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 medium green pepper, cut into 2"-long strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 (8") Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook and stir until it’s well browned.
2. 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*.
3. 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.
TIP: *The internal
Serves: 4
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 medium green pepper, cut into 2"-long strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 (8") Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook and stir until it’s well browned.
2. 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*.
3. 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.
TIP: *The internal