Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.
• Reduce the heat to medium.  Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally.  Stir in the soup and salsa and cook until the chicken is cooked through.
• Spoon about 1/2 cup chicken mixture down the center of each tortilla.  Top with the cheese and additional salsa.  Fold the tortillas around the filling.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
• 1 medium onion, sliced (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup Pace® Chunky Salsa
• 8 flour tortilla (8-inch), warmed
• 1 cup shredded Monterey Jack cheese (about 4 ounces)