Chicken Fajitas

Serve up a bit of south-of-the-border for supper tonight.

TASTY TUESDAY PRESENTS:

Chicken Fajitas
from Campbell's Kitchen

Marinating Time: 30 min. - Prep Time: 5 min. - Cook Time: 15 min.

1/4 cup Italian salad dressing
6 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's(R) Cheddar Cheese Soup
1/2 cup Pace(R) Chunky Salsa
12 (8") Mission(R) Fajita Size Flour Tortillas, warmed
4 green onions, thinly sliced
1 small avocado, peeled, seeded and sliced (optional)

Directions:
 POUR dressing into shallow nonmetallic dish. Add chicken and turn to
coat. Cover and refrigerate 30 min., turning occasionally. Remove
chicken from marinade. Discard marinade.
 GRILL or broil chicken 15 min. or until done, turning once.
 MIX soup and salsa in saucepan. Heat through.
 SLICE chicken into thin strips and place down center of each tortilla.
Top with onions, avocado and soup mixture. Fold tortilla around filling.
Makes 12 fajitas.

Kitchen Clip:
Remember this marinade when you're serving grilled chicken or pork
chops. Chicken can be placed in marinade and refrigerated overnight, if
that suits your schedule.
Received on Mon Jul 25 19:11:54 2005