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Creamy Chicken Quesadillas

Image of prepared Creamy Chicken Quesadillas recipe
  • prep time: 15 min
  • total time: 25 min
  • serves: 6 people
  • calories: 378 1 serving

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 1/2 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

  • Tips

    • Easy Substitution: Substitute 1 1/2 cups chopped cooked chicken for the Swanson® Chicken.
  • 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.

  • 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.

  • 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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