Ingredients
1/4 c. Italian salad dressing
6 skinless, boneless chicken breast halves
1 can Campbell’s® Condensed Cheddar Cheese Soup
1/2 c. Pace® Chunky Salsa
12 flour tortillas (8-inch)
4 green onions
1 avocado
Preparation
Step 1Pour 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.Step 2Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning it over once halfway through grilling. Cut the chicken into strips.Step 3Heat the soup and salsa in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.Step 4Cut 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.Step 5Cost per recipe: $10.86Cost per recipe serving: $1.81
