Chicken Fajitas Recipe
- 1/4 cup Italian salad dressing
- 6 skinless, boneless chicken breasts
- 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup Pace® Thick & Chunky Salsa
- 12 (8 inch) flour tortillas, warmed
- 4 green onions, thinly sliced
- 1 small avocado, peeled, seeded and sliced (optional)
- Pour dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes, turning occasionally. Remove chicken from marinade. Discard marinade.
- Grill or broil chicken 15 minutes or until done, turning once.
- Mix soup and salsa in saucepan. Heat through.
- Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.
