Campbell’s Chicken Quesadillas And Fiesta rice

By suntop

Ingredients

• 1 lb. Skinless, boneless chicken breasts, cubed
• 1 can (10 3/4 oz) Campbell’s condensed cheddar cheese soup
• 1/2 cup pace thick and chunky salsa or picante sauce (medium)
• 10 mission flour tortillas (8 inch)
• Fiesta rice

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degree f. In non stick skillet over medium-heat, cook chicken for 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within ½ inch of edge. Moisten edges of tortillas with water. Fold over and seal. Bake for 5 minutes or until hot. Serve with fiesta rice.