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Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast half

  2. 1 can(s) Campbell's® Condensed Fiesta Nacho Cheese Soup

  3. 1/4 cup(s) water

  4. 8 (8-inch) flour tortilla Pace® Chunky Salsa

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425 degrees F. 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 and water and cook until the mixture is hot and bubbling. Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal. Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa. Vitamin A 6%DV, Vitamin C 0%DV, Calcium 9%DV, Iron 12%DV

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