Prep/Cook Time: 20 minutes

1/4 cup prepared Italian salad dressing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (11 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
1/3 cup milk
12 flour tortillas (6-inch)
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, peeled, pitted and sliced (optional)


1. Pour dressing into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes, turning chicken occasionally.

2. Remove chicken from marinade and place on lightly oiled grill rack over medium-hot coals. Discard marinade. Grill uncovered 15 minutes or until chicken is no longer pink, turning once.

3. In small saucepan mix soup and milk. Over medium heat, heat through, stirring often.

4. Warm tortillas according to package directions. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

Makes 12 fajitas

Variation: Prepare as in step 1. In step 2 remove chicken from marinade and place on rack in broiler pan. Discard marinade. Broil 4 inches from heat 15 minutes or until chicken is no longer pink, turning once. Proceed as in steps 3 and 4.

This recipe created by Campbell's.