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.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4|
|Calories from Fat: 146 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 40.5mg||12 %|
|Sodium 866.9mg||30 %|
|Potassium 85.9mg||2 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 4.9g|
|Protein 16.2g||23 %|
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Calories per serving: 240
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