Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
Ingredients
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
- 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
- 1/2 cup Pace® Picante Sauce
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 8 (8-inch) flour tortilla, warmed
Instructions
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Tips
- Serving Suggestion: Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.
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Step 1
Heat the oven to 425ºF.
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Step 2
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, picante sauce, cheese and chili powder and cook until the mixture is hot and bubbling.
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Step 3
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.
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Step 4
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges.
