Monterey Chicken Fajitas

You won't need to call them more than once to the table tonight! This
supper is a winner.

Monterey Chicken Fajitas
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 medium green pepper, cut into 2"-long strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)

1/2 cup Pace(R) Chunky Salsa
8 (8") Mission(R) Fajita Size Flour Tortillas, warmed

Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook and stir until it’s well browned.
2. Reduce the heat to medium. Add the pepper and onion. Cook and stir
until the vegetables are tender-crisp. Stir in the soup and salsa. Cook
until the chicken is cooked through*.
3. Spoon about 1/2 cup of the chicken mixture down the center of each
tortilla. Top with the cheese and additional salsa. Fold the tortilla
around the filling. Serves 4.
TIP: *The internal temperature of the chicken should reach 160°F.

Kitchen Clip:
To shave prep time, purchase chicken strips and a bag of frozen pepper
and onion stir-fry.
Received on Mon May 1 16:03:46 2006