Cream of chicken soup mixes with Cheddar cheese, chopped jalapeño pepper and chunk chicken to make a kickin' filling for these baked quesadillas...easy and delicious guarantees these quesadillas will make a weekly appearance on your dinner table.
Ingredients
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 8 flour tortilla (8-inch), warmed
- 1/2 cup Pace® Chunky Salsa
- 1/2 cup sour cream
Instructions
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Tips
- Easy Substitution: Substitute 1 1/2 cups chopped cooked chicken for the Swanson® Chicken.
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Step 1
Set the oven to 400°F. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
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Step 2
Place the tortillas onto 2 baking sheets. Spread 1/4 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.
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Step 3
Bake for 10 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.
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Made With
Calories | 354 | |
Total Fat | 15 | g |
Sat. Fat | 6.5 | g |
Trans Fat | 0 | g |
Cholesterol | 62 | mg |
Sodium | 1224 | mg |
Total Carb | 36 | g |
Dietary Fiber | 2 | g |
Sugar | 2 | g |
Protein | 17 | g |
Vitamin D | 1 | %DV |
Calcium | 19 | %DV |
Iron | 13 | %DV |
Potassium | 3 | %DV |
Calories | 378 | |
Total Fat | 17 | g |
Sat. Fat | 7.1 | g |
Trans Fat | 0 | g |
Cholesterol | 64 | mg |
Sodium | 1272 | mg |
Total Carb | 36 | g |
Dietary Fiber | 2 | g |
Sugar | 3 | g |
Protein | 17 | g |
Vitamin D | 1 | %DV |
Calcium | 19 | %DV |
Iron | 13 | %DV |
Potassium | 3 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.