Monterey Chicken Fajita

2 Tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Cream of Mushroom Soup
1/2 cup Pace Chunky Salsa (or your favorite salsa)
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese

Heat oil in skillet. add chicken and cook until browned, stirring often.
add pepper and onion and cook until tender-crisp. add soup and salsa and
heat through. Spoon about 1/2 cup chicken mixture down center of each
tortilla. Top with cheese and additional salsa. Fold tortilla around
filling. Serves 4.


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