Chicken Quesadillas

7 ingredients
7 steps

Ingredients

  • 1 can cream of chicken soup (10 3/4 oz.)
  • 2 cans Swanson chunk white chicken, drained (I prefer boneless chicken breasts)
  • 1 c. shredded Cheddar cheese
  • 1 can jalapeno peppers, finely chopped (may substitute bell peppers)
  • 8 flour tortillas
  • salsa
  • sour cream

Directions

  1. 1
    In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and jalapeno peppers.
  2. 2
    Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within one-inch of edge.
  3. 3
    Moisten edges of tortillas with water; fold over, pressing edges to seal. On 2 large baking sheets, arrange filled tortillas.
  4. 4
    Bake at 400° for 8 minutes or until hot.
  5. 5
    Sprinkle with remaining Cheddar cheese.
  6. 6
    Top with salsa and sour cream.
  7. 7
    Makes 8 quesadillas.

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