Grilled Cheesy Chicken Fajitas

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Servs: 12   Prep:   Cook:

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  • add   1 small avocado, (optional), peeled, pitted and sliced
  • add   4 green onions, thinly sliced
  • add   12 6 inch flour tortillas
  • add   1/3 cup milk
  • add   1-1/3 cups canned cheddar cheese soup, or canned nacho cheese soup
  • add   6 boneless skinless chicken breast halves
  • add   1/4 cup Italian dressing


  1. Pour dressing into a large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes, turning chicken occasionally. Remove chicken from marinade and place on lightly oiled grill rack over medium hot coals. Discardmarinade. Grill uncovered 15 minutes or until chicken is no longer pink, turning once. In small saucepan mix soup and milk. Over medium heat, heat through, stirring often. Warm tortillas according to package directions. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

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