Ingredients
2 tbsp. vegetable oil
1 lb. boneless

en, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell’s® Cream of Mushroom OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8"), warmed
1 cup shredded Monterey Jack cheese
Prep Time: 5 min. Cook Time: 15 min.
Directions
HEAT oil in skillet. Add

en 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

en mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4.
TIPS: Serve with rice & pinto beans and shredded lettuce salad; fresh pineapple for dessert.