We wanted something quick & easy for Sunday dinner. Just getting back from a wonderful week at the beach, we were both to tired to fix a big meal. Mike loves chicken quesadillas & we had the ingredients on hand, so that's what we went with. They are very easy to make & don't take much time. I usually serve these with Spanish rice or sweet corn cake (my favorite).
1 pound chicken breast tenders, cut into 1" pieces
1 can Campbell's Cream of Chicken Soup
KRAFT Mexican Style Shredded Four Cheese - 2 cup bag
Flour Tortillas - 8 (soft taco size)
Brown chicken in non-stick skillet. Add soup & 1 cup of cheese. Stir until cheese melts. Place 1/3 cup chicken mixture onto tortilla, roll up enchilada style, place in baking dish. Repeat with remaining tortillas. Sprinkle with remaining cheese. Bake at 350 for 10-15 minutes. Serve with salsa & sour cream.
Pics to come