1 can cheddar cheese soup
1/2 cup chunky salsa or Picante Sauce
10 flour tortillas (8-in.)
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| CHICKEN QUESADILLAS | ||
| Yields 4 | ||
| 1 lb. boneless, skinless chicken breast, cubed 1 can cheddar cheese soup 1/2 cup chunky salsa or Picante Sauce 10 flour tortillas (8-in.) |
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| Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-in. of edge. Moisten edge with water. Fold over and seal. Place on two baking sheets. Bake 5 min. or until hot. | ||