PACE MONTEREY CHICKEN FAJITAS
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 (10 3/4 oz) can condensed Campbell's cream of mushroom (or 98% fat free cream of mushroom soup)
1/2 cup Pace chunky salsa
8 Mission flour tortillas (8-inch diameter)
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add pepper and onion and cook until tender-crisp.
Add (undiluted) 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 tortilla around filling.
Makes 4 servings
Source: Campbell's
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 (10 3/4 oz) can condensed Campbell's cream of mushroom (or 98% fat free cream of mushroom soup)
1/2 cup Pace chunky salsa
8 Mission flour tortillas (8-inch diameter)
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add pepper and onion and cook until tender-crisp.
Add (undiluted) 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 tortilla around filling.
Makes 4 servings
Source: Campbell's
MsgID: 371838
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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