This recipe's a keeper! It's versatile (great for lunch, dinner or parties), it features scrumptious southwestern ingredients, and it's on the table in just 45 minutes. Try it tonight!
What You'll Need
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup water
1 cup rinsed, drained black beans
1 cup uncooked instant white rice
8 flour tortillas (8-inch), warmed
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Add the remaining oil to the skillet. Add the peppers and onion and cook until they're tender-crisp, stirring occasionally.
Stir the soup, water and beans, if desired in the skillet and heat to a boil. Stir in the rice. Cover and remove the skillet from the heat. Let stand for 5 minutes.
Spoon about 3/4 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.