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 pound skinless, boneless chicken breast halves, cut into cubes1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup0.25 cup water8 flour tortilla (8-inch), warmed1 cup Pace® Chunky Salsa
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