Chicken Fajita Recipe

• 1/4 cup Italian dressing
• 6 skinless, boneless chicken breasts
• 2 tablespoons vegetable oil
• 10.75 ounces cheddar cheese soup
• 1/2 cup salsa
• 4 green onions, thinly sliced
• 1/2 tomato, diced
• 12 8-inch flour tortillas, warmed

1. Place chicken in a large, resealable bag.
2. Add salad dressing, close bag, and shake to coat.
3. Refrigerate for 30 minutes.
4. Pour oil into a pan and heat.
5. Add chicken and cook through on all sides. Slice into strips.
6. Heat the soup into a separate pan.
7. Add the salsa and warm.
8. Place the chicken in the middle of the tortilla. Top with green onions and tomato.
9. Salsa mixture can be spooned on top of the chicken or used for dipping.
10. Fold up the tortilla.

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