6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
12 flour tortillas (8-inch), warmed
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, peeled, pitted and sliced (optional)
Instructions
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 it over once halfway through grilling.
Heat the soup and salsa in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.
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.
Originally Submitted
11/20/2010
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