Chicken Quesadillas

Quick easy Mexican!

1 pound boneless chicken breasts, cubed

1 can Campbell’s Cheddar Cheese Soup

½ cup thick & chunky salsa

(10) 8 inch flour tortillas

Preheat oven to 425°.

Cook chicken in nonstick skillet until done and juices evaporate. Stirring often, add soup and salsa. Heat through.

Spread 1/3 cup of soup mixture on half of each tortilla to within ½ inch of edge. Moisten edge of tortilla with water. Fold over and seal.

Place on 2 baking sheets. Bake for 5 minutes or until hot. Serve with Fiesta Rice.