Chicken Cheddary Fajitas
tortillas, chicken, onions, soup, salsa, dressing
Ingredients
1/4 cup light Italian dressing
6 boneless skinless chicken breasts
1 (10 ounce) can cheddar cheese soup
1/2 cup salsa or 1/2 cup enchilada sauce
12 flour tortillas, warmed
4 medium green onions, thinly sliced
1 red pepper, thinly sliced
Directions for Chicken Cheddary Fajitas Recipe
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 and red pepper into thin strips and place down center of each tortilla.
Top with onions, avocado and soup mixture. Fold tortilla around filling.
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