In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter.
Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet.
Bake at 475 for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
Originally Submitted
1/18/2009
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