Ingredients:
2 tablespoons vegetable oil
1 lb boneless chicken breasts, cut into strips
1 medium green peppers, cut into strips
1 (10 3/4 ounce) cans Campbell’s Cream of Mushroom Soup or 1 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup
1/2 cup chunky salsa
1 medium onions, sliced
8 8-inch flour tortillas
1 cup shredded monterey jack cheese
Directions:
In medium skillet over medium-high heat, heat half the oil.
Add chicken and cook until browned and juices evaporate, stirring often.
Set chicken aside.
Reduce heat to medium.
Add remaining oil.
ADD pepper and onion and cook until tender-crisp.
Pour off fat.
ADD soup and salsa.
Heat to a boil.
Return chicken to pan 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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.