1 lb. boneless skinless chicken breasts cut into strips

1 cup each of thin onion slices and green pepper  strips

1 tub Philadelphia Santa fe cooking creme

8 flour tortillas (warmed)

1 cup mexican blend cheese

 

Cook chicken and vegetables in large nonstick skillet on medium heat 6-7 minutes or until chicken is done.

Add cooking creme; cook and stir 2 minutes

Spoon down centers of tortillas; top with shredded cheese and fold over