Instructions

1. Heat the oven to 425°F.
2. 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 and water and cook until the mixture is hot and bubbling.
3. Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
4. Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa.

Cooking time (duration)

Prep 20 min. Total 25 min.

Number of servings (yield)

8

Category

Dinnertime

Submitted by

Campbell Soup Company