Marinated grilled chicken piled into warm tortillas and topped with bold cheese sauce, salsa, green onions and buttery avocado. Colorful, delicious and distinctive!
cost per recipe: $12.22
The price is determined by the national average.
cup Italian salad dressing
pounds skinless, boneless chicken breast halves
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
cup Pace® Chunky Salsa
flour tortilla, warmed
green onion, thinly sliced (about 1/2 cup)
small avocado, pitted, peeled and sliced
Pour the dressing into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the chicken from the marinade. Discard the marinade.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning over once halfway through the grilling time.
Heat the soup and salsa in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Cut the chicken into thin strips. Divide the chicken among the tortillas. Top with the soup mixture, onions and avocado, if desired. Fold the tortillas around the filling.