Chicken Fajitas

These cheesy chicken fajitas will satisfy even a teenager's appetite.
And the robust flavors of grilled chicken, salsa and avocado are sure to
please the rest of the family, too. It's clearly a win-win for dinner!

Chicken Fajitas
from Campbell's Kitchen

Marinating Time: 30 min.
Prep Time: 5 min.
Grill Time: 15 min.

1/4 cup Italian salad dressing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
12 flour tortillas (8-inch), warmed
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, peeled, pitted and sliced (optional)

1. Pour the dressing into a shallow nonmetallic dish or gallon-size
resealable plastic bag. Add the chicken and turn to coat. Cover the dish
or seal the bag and refrigerate for 30 minutes. Remove the chicken from
the marinade. Discard the marinade.

2. Lightly oil the grill rack and heat the grill to medium. Grill the
chicken for 15 minutes or until cooked through, turning it over once
halfway through grilling.

3. Heat the soup and salsa in a 1-quart saucepan over medium-high heat
until the mixture is hot and bubbling.

4. Cut the chicken into thin strips. Divide the chicken among the
tortillas. Top with the soup mixture, onions and avocado, if desired.
Fold the tortillas around the filling.

Makes: 6 servings (2 fajitas each).

Kitchen Clip
                              Round out the meal like they do at restaurants, with Spanish
rice and refried black beans topped with Monterey jack cheese.
Received on Sat Jul 31 21:45:20 2010