South-of-the-border flavors are the stars of this one-skillet dish that gets a unique and tasty twist with a spicy, creamy sauce that's a cinch to make.
cost per recipe: $7.69
The price is determined by the national average.
tablespoon vegetable oil
pound skinless, boneless chicken breast halves, cut into strips
large green pepper, cut into 2-inch long strips (about 2 cups)
large onion, sliced (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon ground cumin
teaspoon chili powder
teaspoon garlic powder
flour tortilla (8-inch), warmed
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion and cook until they're tender. Stir the soup, cumin, chili powder and garlic powder in the skillet. Cook until the mixture is hot and bubbling.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.