10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% 25% canned (Regular, or Less Sodium)
8 inch fajita size flour tortillas warmed mission®
1 medium bell pepper green cut into 2-inch strips
1 cup monterrey jack cheese shredded
1 medium onion sliced
0.5 cup & chunky salsa thick pace®
1 pound chicken breast boneless skinless cut into strips
2 tablespoons vegetable oil
Equipment
frying pan
Directions
Heat the oil in a 10 inch skillet over medium-high heat.
Add the chicken and cook and stir until it is well browned.
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*.
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.
