2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
1 medium green pepper, cut into 2-inch strips
1 medium onion, sliced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup Pace® Thick & Chunky Salsa
8 (8 inch) Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese
Heat the oil in a 10 inch skillet over medium-high heat. Add the
chicken and cook and stir until it is well browned.
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*.
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.