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Total Time:
Prep Time: 0 min
Cook Time: 20 min

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Ingredients

For 8 Servings

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2 tbsp vegetable oil
1 lb skinless, boneless chicken breast , cut into strips
1 medium green pepper , cut into 2-inch strips
1 medium onion, sliced
1 (10.75 oz) can campbell's condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium)
1/2 cup pace thick & chunky salsa
8 (8 inch) mission fajita size flour tortillas, warmed
1 cup shredded monterey jack cheese

Directions

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1 Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook and stir until it is 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.

Directions

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1. Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook and stir until it is 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.

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