Subject: Campbell's Monterey Chicken Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 30 2000 - 16:13:03 EST
Food for Thought:
All's well that ends with a good meal. (Arnold Lobel)
Recipe of the Day:
You don't have to travel to Monterey, or even to a take-out restaurant,
to serve delicious chicken fajitas
tonight. Just reach for a can of Campbell's Cream of Mushroom Soup!
Campbell's Monterey Chicken Fajitas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1701
Prep/Cook Time: 20 minutes
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup Pace Chunky Salsa
1 medium onion, sliced
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD pepper and onion and cook until tender-crisp.
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture
down center of each tortilla. Top with
cheese and additional salsa. Fold tortilla around filling. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
Pace Chunky Salsa
1 lb. boneless chicken breasts
Shredded Monterey Jack cheese
8 flour tortillas (8?)
Vegetable oil
Medium green pepper
Medium onion
Kitchen Clip:
Flour tortillas are made with all-purpose or whole wheat flour, while
corn tortillas are made with corn flour.
Look for tortillas in the refrigerator section of your supermarket.
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