Prep/Cook Time: 20 minutes | |
2 tbsp. vegetable oil |
1 lb. boneless chicken breasts, cut into strips |
1 medium green pepper, cut into strips |
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup |
1/2 cup Pace® Chunky Salsa |
1 medium onion, sliced |
8 flour tortillas (8") |
1 cup shredded Monterey Jack cheese |
| HEAT | oil in skillet. Add chicken and cook until browned, stirring often. | | ADD | pepper and onion and cook until tender-crisp. | | ADD | soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serves 4. | |