Pepper Jack Skillet Fajitas

These irresistible, easy-to-make fajitas make the perfect, relaxed
Friday night meal!

Pepper Jack Skillet Fajitas
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast halves, cut into strips
1 large green pepper, cut into 2-inch long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Chicken Soup (
Regular or 98% Fat Free)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
8 flour tortillas (8-inch), warmed

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken
and cook until it's well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion and cook until
they're tender. Stir the soup, cumin, chili and garlic powder into the
skillet. Cook until the mixture is hot and bubbling.
Spoon about 1/3 cup of the chicken mixture down the center of each
tortilla. Fold the tortilla over the filling.
 Tip : To warm the tortillas you may either wrap them in damp paper
towels and microwave on HIGH for about 1 minute or wrap in foil and
bake. Serves 8.

Kitchen Clip:
Serve with a side of yellow rice and a tossed green salad.
Received on Fri May 22 16:56:08 2009