Chicken Fajita Bake

What would I cook without the world of blogging. My IF friend Emily posted another great recipe on her blog. I made it and we LOVED it, we have had it a couple of times the last few months. We love Mexican and are suckers for any Mexican flavored recipe. Here is a little give in - you have to like fajitas to like this . .

4 boneless skinless chicken breast
1 green bell pepper sliced thinly
1 red bell pepper sliced thinly
1 large yellow onion sliced thinly
8 - 8 inch flour tortillas
4 Tbsp McCormick Mesquite Grilling Mates Seasoning (Albertsons has)
2 Tbsp real butter
2 - 3 Tbsp soy sauce
1 lb. shredded monterey jack cheese (divided)
1 can Campbell's Cheddar Cheese Soup
2 cups salsa (we are LOVING Costco's new salsa NOT THE MANGO, they are always out of it and you have to have perfect timing with it)
sour cream
avocados
fresh jalapeno slices (I used bottled jalapenos)

Place chicken breasts in large zip baggie with mesquite seasoning and let marinate for 2 hours. No more than 4 hours. Grill chicken. Slice chicken thinly and set aside. Saute peppers and onions in butter and soy sauce until tender. (As odd as it is the soy sauce is what makes these very tasty). In medium bowl, mix together cheddar cheese soup and salsa. Pour one cup of the mixture over a 9 x 13 pan, spread evenly. Roll equal amounts of chicken, 12 lb cheese, pepper and onion in the 8 tortillas and place in a baking dish. Pour over the remaining soup/salsa mixture and top with remaining cheese. Bake at 350 degrees for 30 minutes and uncovered for 10 minutes or until bubbly and cheese is melted. Serve with sour cream, avocado and jalapenos if desired.