Campbell'S Monterey Chicken Fajitas

• 2 tablespoons vegetable oil
• 1 lb boneless chicken breast, cut into strips
• 1 medium green pepper, cut into strips
• 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup or (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1/2 cup chunky salsa
• 1 medium onion, sliced
• 8 8-inch flour tortillas
• 1 cup shredded monterey jack cheese

1. In medium skillet over medium-high heat, heat half the oil.
2. Add chicken and cook until browned and juices evaporate, stirring often.
3. Set chicken aside.
4. Reduce heat to medium.
5. Add remaining oil.
6. ADD pepper and onion and cook until tender-crisp.
7. Pour off fat.
8. ADD soup and salsa.
9. Heat to a boil.
10. Return chicken to pan and heat through.
11. Spoon about 1/2 cup chicken mixture down center of each tortilla.
12. Top with cheese and additional salsa.
13. Fold tortilla around filling.

vegetable oil, chicken breast, green pepper, campbells cream, chunky salsa, onion, flour tortillas, shredded monterey jack cheese

Taken from www.food.com/recipe/campbells-monterey-chicken-fajitas-19490 (may not work)