1 pound skinless, boneless, chicken cut in strips
1 can condensed cheddar cheese soup
1/2 cup thick and chunky salsa
1 green pepper cleaned and sliced.
1 small onion sliced
10 8 inch flour tortillas
Preheat oven to 424 F
In nonstick skillet cook chicken, peppers, and onions until done and juices evaporate, stir often. and soup and salsa heat thoroughly.
Divide mix between tortillas. fold in half. bake 5 minutes or until hot.
We like to dip them in ranch dressing.
1 can condensed cheddar cheese soup
1/2 cup thick and chunky salsa
1 green pepper cleaned and sliced.
1 small onion sliced
10 8 inch flour tortillas
Preheat oven to 424 F
In nonstick skillet cook chicken, peppers, and onions until done and juices evaporate, stir often. and soup and salsa heat thoroughly.
Divide mix between tortillas. fold in half. bake 5 minutes or until hot.
We like to dip them in ranch dressing.
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