| 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. | |
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