Post by Debbie on Jun 6, 2012 20:20:59 GMT -5
1 pound chicken breasts, cut into cubes
1 can 10 3/4 ounces Cheese Soup or Nacho Cheese Soup
1/4 cup water
8 flour tortillas (8-inch), warmed
Salsa
Heat the oven to 425°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.
1 can 10 3/4 ounces Cheese Soup or Nacho Cheese Soup
1/4 cup water
8 flour tortillas (8-inch), warmed
Salsa
Heat the oven to 425°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.