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1 serving
Original recipe yields 1 serving
2 tablespoons vegetable oil
1 pound boneless skinless chicken, cut into strips
1 green bell pepper, cut into strips
1 onion, sliced
1 can (10.75 ounce) cream of mushroom soup
1 can (14.5 ounce) RED GOLD® DICED TOMATOES MEXICAN FIESTA, drained
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack cheese
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Let's Make It
1
In large skillet heat oil, add chicken and cook until browned. Add green bell pepper and onion, cook until crisp tender. Add soup and RED GOLD® DICED TOMATOES MEXICAN FIESTA; heat through.
2
Spoon 1/2 cup of the chicken mixture down the center of each tortilla. Top with cheese.
3
Fold tortilla around the filling.
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