Chicken Quesadillas and Fiesta Rice |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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What a delight!! Very tasty, and so simple to make - Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 (10 3/4 ounce) can campbell's cheddar cheese soup |
1/2 cup chunky salsa (medium) or 1/2 cup picante sauce (medium) |
10 flour tortillas (8-inch) |
1 (10 3/4 ounce) can campbell's condensed chicken broth |
1/2 cup water |
1/2 cup chunky salsa or 1/2 cup picante sauce |
2 cups uncooked instant rice |
Directions:
1. Preheat oven to 425°F.
2. In medium nonstick skillet over medium-high heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.
3. Add soup and salsa. Heat to a boil, stirring occasionally.
4. Place tortillas on 2 baking sheets. Top on half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortilla with water. Fold over and press edges together.
5. Bake 5 minutes until hot.
6. CAMPBELL'S FIESTA RICE: In saucepan heat chicken broth, water and salsa or picante sauce to a boil. Stir in uncooked instant rice. Cover and remove from heat. Let stand 5 minutes.
7. Serve with tortillas.
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