4 skinless, boneless chicken breast halves, cut into cubes
1 can Campbell's Condensed Cream of Chicken Soup
1/2 cup salsa
1/2 cup shredded Monterey Jack cheese
1 teaspoon chili powder
8 flour tortillas (8 inch) warmed
Instructions
Cook the chicken in a 10-inch nonstick skillet over
medium-high heat until well browned and cooked
through, stirring often. Stir in the soup, salsa,
cheese and chili powder and cook until the mixture
is hot and bubbling.
Place the tortillas onto 2 baking sheets. Spread
about 1/3 cup chicken mixture on half of each
tortilla to within 1/2 inch of the edge. Brush the
edges of the tortillas with water. Fold the
tortillas over the filling and press the edges to
seal.
Bake at 425 for 5 minutes or until the filling is
hot. Cut the quesadillas into wedges and serve with
additional salsa.
Enjoy!
Originally Submitted
12/8/2010
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