Prep Time: none
Cook time: 15 minutes
Servings: 6
1 package (9 oz. or 2 cups) Tyson Frozen Fajita Chicken Strips
1 can (10 3/4 oz.) Campbell's Cream of Mushroom
1/2 cup Pace Chunky Salsa
1 tablespoon vegetable oil
1 medium green pepper, cut into strips
1 medium onion, sliced
6 (8 in.) flour tortillas
1 cup shredded Monterey Jack cheese
Cook: In a large skillet, heat oil. Add pepper and onion and cook until tender-crisp. Add chicken, soup and salsa. Cover and heat through.
SERVE: Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
CHILL: Refrigerate leftovers immediately.
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