Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
cost per recipe: $7.74
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into cubes
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup Pace® Picante Sauce
cup shredded Monterey Jack cheese
teaspoon chili powder
(8-inch) flour tortilla, warmed
Heat the oven to 425ºF.
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.
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.
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges.