[White Rose Cooking Show]

Montery Chicken Fajitas 2 tablespoons vegetable oil 4 skinless, boneless chicken breast halves (about 1 pound), 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 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup Pace® Chunky Salsa 8 flour tortillas (8-inch), warmed 1 cup shredded Monterey Jack cheese (about 4 ounces) * 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.
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