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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
1 lb boneless skinless chicken breast, cut into strips |
1 medium green bell pepper, cut into strips |
1 medium onion, diced |
1 (8 ounce) can cream of mushroom soup |
1/2 cup chunky salsa |
8 flour tortillas |
1 cup monterey jack cheese, shredded |
Directions:
1. Heat oil over med-high heat, brown chicken strips, add peppers and onions to the pan and cook until tender-crisp.
2. Add soup and salsa to the pan, heat through.
3. Spoon down the center of tortillas.
4. Top with cheese and fold up the tortilla.
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