Fiesta Chicken Fajitas
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,
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Campbell's.