2 Tbsp. vegetable oil

1 pound boneless, skinless chicken cut into strips

1 green bell pepper, cut into strips

1 onion, sliced

1 10.75 oz. can cream of mushroom soup

1 14.5 oz. can Red Gold petite diced tomatoes with green chilies, drained

8 8-inch flour tortillas

1 cup shredded Monterey Jack cheese

In large skillet heat oil, add chicken and cook until browned. Add green bell pepper and onion, cook until crisp tender. Add soup and tomatoes. Heat through.

Spoon 1/2 cup of the chicken mixture down the center of each tortilla. Top with cheese. Fold tortilla around the filling

Ingredients from Indiana Grown member: Moody Meats– chicken