From Campbells
1 lb. boneless, skinless chicken breasts, cut into cubes (shredded works better)
1 can Campbell's Southwest Style Pepper Jack Soup
1.4 cup water
8 flour tortillas, warmed
Pace Chunky Salsa
Preheat oven to 425 degrees.
Cook chicken in skillet.
Add soup and water; heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge.
Moisten edge with water; fold over and seal.
Place on 2 baking sheets; bake 5 minutes or until hot.
Cut into wedges and serve with salsa.
Makes 8 quesadillas.
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