Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tbsp. vegetable oil
- 1 lb. skinless boneless chicken breast, cut into strips
- 1 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 Mushro
- 1/2 cup Pace Chunky Salsa
- 8 (8") Fajita size flour tortillas warmed
- 1 cup shredded Monterey Jack Cheese
Preparation
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 nixture down the center of each torilla. Top with the chees and additional salsa. Fold tortilla around the filling.
