Chicken Quesadillas And Rice - cooking recipe

Ingredients

1 lb. boneless chicken breasts, cubed
1 can Campbell's Cheddar cheese soup
1/2 c. Pace chunky salsa or picante sauce
10 (8-inch) flour tortillas

Preparation

Preheat oven to 425\u00b0. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water; fold over and seal. Place on baking sheets. Bake 5 minutes or until hot. Sprinkle with cheese and let melt. Serve with sour cream.