chicken fajita bake

from good things utah

4 chicken breasts
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large onion, thinly sliced
8 – eight inch flour tortillas
4 Tablespoons McCormick Mesquite Grilling Mates Seasoning
2 Tablespoons soy sauce
2 Tablespoons real butter
1 lb. Shredded Monterey Jack cheese (divided)
1 can Campbell’s Cheddar Cheese Soup
2 cups salsa
sour cream
avocados
fresh jalapeno slices

Place chicken in a large zip lock baggie with mesquite seasoning and let marinate for 2 hours, no more than 4. Grill or fry chicken until cooked through. (Sometimes I just cook them in the crock pot with some water and the grill seasoning.) Slice thinly and set aside. Sauté peppers and onions in butter until tender. Add soy sauce and sauté a minute more In a medium bowl, mix together cheddar cheese soup and salsa. Pour 1 cup of the mixture in a 9x13 pan, spreading evenly. Roll equal amounts of chicken, Monterey Jack cheese, peppers and onions in the 8 tortillas and place in the baking dish. Pour over the remaining soup/salsa mixture and top with remaining Monterey Jack cheese. Bake at 350 covered with foil for 30 minutes and uncovered for 10 or until bubbly and cheese is melted. Serve with sour cream, avocado slices and jalapenos if desired.