Directions:
- Heat the oven to 425°F.
- 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 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
- Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets.
- Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
- Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas.
- RECIPE TIPS:.
- Serving Suggestion: Serve with chocolate chip cookies for dessert.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1239.68 Kcal (5190 kJ) | ||
| Calories from fat | 193.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 33% | |
|---|---|---|---|
| Cholesterol | 169.5mg | 56% | |
| Sodium | 2125.98mg | 89% | |
| Potassium | 1077.64mg | 23% | |
| Total Carbs | 173.22g | 58% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 7.88g | 32% | |
| Protein | 82.19g | 164% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 22.3mg | 124% | |
| Calcium | 117mg | 12% | |
| Amount Per 100 g | |||
| Calories | 166.55 Kcal (697 kJ) | ||
| Calories from fat | 26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 33% | |
|---|---|---|---|
| Cholesterol | 22.77mg | 56% | |
| Sodium | 285.62mg | 89% | |
| Potassium | 144.78mg | 23% | |
| Total Carbs | 23.27g | 58% | |
| Sugars | 0.06g | 2% | |
| Dietary Fiber | 1.06g | 32% | |
| Protein | 11.04g | 164% | |
| Vitamin C | 1.4mg | 18% | |
| Iron | 3mg | 124% | |
| Calcium | 15.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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