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    Monterey Chicken Fajitas


    Source of Recipe


    Pace and Campbells

    List of Ingredients




    2 tablespoons vegetable oil
    1 pound boneless chicken breast, cut into strips
    1 medium green pepper, cut int strips
    1 medium onion, sliced
    1 can (10 3/4 oz) Cream of Mushroom Soup
    1/2 cup Pace Chunky Salsa
    8 flour tortillas (8 inch)
    1 cup shredded Monterey Jack cheese

    Recipe



    Heat oil in skillet.
    Add chicken and cook until browned, stirring often.
    Add soup and salsa and heat through.
    Spoon about 1/2 cup chicken mixture down the center of each tortilla.
    Top with cheese and additional salsa.
    Fold torilla around filling.

    Serves 4

    Note: May use 98% Fat Free Cream of Mushroom Soup

    From the Kitchen of Sherry in Missouri
    Sounds Good to Me!
 

 

 

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