Chicken Cheddary Fajitas
photo by Pamela
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
12 fajitas
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
- 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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Reviews
-
I Made this recipe for Pick a Chef fall 2006. I used <a href="/63812">Italian Dressing Seasoning Dry Mix</a> for the italian dressing but I also think this would work well made with leftover <a href="/4957">Crockpot Chicken Taco Meat</a>. I amde as directed but right before serving I added some salsa, sour cream and green onions for garnish. I froze the leftovers and that worked well too. Thanks for sharing this recipe!