Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
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.
Quick & Easy Chicken Quesadillas
My kid like to make new and easy recipe each week. They love,love this one I know that this one is a keeper ,and it will be made over and over again with love.
My family loves this! It is sooo good !! I would make this again for sure !
Simple to make
I'm not a Pace person, so instead I left it out, turned out good. Added 1/2 can of milk to the soup, needed it. My honney put Taco seasoning to his and sour cream (after cooked) Think next time I'll add corn or rice to the inside
This was very easy to make. Made for my husband who is not vegetarian and he loved it. I did add a little extra soup to make it more creamy. Will be making this again and again.
A fast and delicious meal! I added cayenne pepper for more heat!