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Ingredients
- 1 lb boneless skinless chicken breasts, cut into strips
- 1 cup each thin onion slices and green pepper strips
- 1 tub (10oz) Philadelphia Santa Fe Blend Cooking Creme
- 8 flour tortillas (6"), warmed
- 1 cup Mexican style finely shredded four cheese
Details
Servings 4
Preparation
Step 1
Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 minutes or until chicken is done.
Add cooking creme; cook and stir 2 minutes.
Spoon down centers of tortillas; top with shredded cheese. Fold in half.
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