Chicken Fajita Bake

Those Idaho Falls friends can sure cook. Emily passed this recipe on and we loved it. If you do not like peppers, maybe not the recipe for you.

Fabulous Chicken Fajita Bake

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 Tbs. McCormick Mesquite Grilling Mates Seasoning
2 Tbs. real butter
1 lb. shredded Monterey Jack Cheese (divided)
1 can Campbell's Cheddar Cheese Soup
2 cups Salsa (Jacks salsa from Costco is our favorite)
sour cream
Avocados
Fresh Jalapeno slices (we like the pickled fake bottled jalapeno, plus we don't have jalapeno accidents, long story)


Place chicken breasts in large zip lock 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 9x13 pan, spreading evenly. Roll equal amounts of chicken, 1/2 lb. of Monterey Jack cheese, peppers 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.