Chicken and Cheese Quesadillas

1. 1

   Preheat the oven to 425 F.

2. 2

   Cook the cubed chicken in a medium pan over medium heat until the chicken is lightly browned on all sides.

3. 3

   Stir in the soup and vegetables.

4. 4

   If the cheese mixture seems thick, add the milk as needed until it is creamy.

5. 5

   Allow to cook until bubbling and then remove from heat.

6. 6

   Lay the tortillas on a baking sheet and spread the chicken and cheese mixture onto half of each tortilla, leaving about a 1/4 inch around the edges.

7. 7

   Brush the edges of the tortilla with water and fold the empty half over the filling.

8. 8

   Press the edges together to create a seal.

9. 9

   Bake for 5 minutes.

10. 10

    Serve immediately with sour cream and salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.