Monterey Chicken Fajitas

Counting carbs? For a reduced carb version of this easy recipe simply
omit the tortillas and serve the meat and vegetable filling with a
side salad.

Monterey Chicken Fajitas
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 tbsp. 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:
For extra zip, add a minced jalapeno chile to the pepper-and-onion step.
Received on Thu Oct 14 19:11:59 2004