Monterey Chicken Fajitas

The savory aroma of this supper will bring them to the table in a flash!

TASTY TUESDAY PRESENTS:

Monterey Chicken Fajitas
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 tbsp. Crisco(R) Vegetable Oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace(R) Chunky Salsa
8 (8") Mission(R) Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese

Directions:
 HEAT oil in skillet over medium-high heat. Cook chicken until browned, stirring often.
 ADD pepper and onion and cook over medium heat 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.

Kitchen Clip:
To shave minutes off this already-quick dish, pick up chicken pre-cut into strips from the freezer case.
Received on Mon May 3 23:11:08 2004