Chicken Quesadillas

• 1 lb chicken breast, skinless, boneless, cubed
• 1 (10 ounce) can cheddar cheese soup
• 12 cup salsa
• 10 flour tortillas

1. Preheat oven to 425*F.
2. In medium skillet over medium-high heat, cook chicken in five minutes with a little bit of water, until no longer pink and water and juices mostly evaporate, stirring often.
3. Add soup and salsa.
4. Heat through, stirring occasionally.
5. Place tortillas on 2 baking sheets.
6. Top half of each tortilla with about 1/3 cup soup mixture.
7. Spread to within 1/2 inch of edge.
8. Moisten edges of tortilla with water.
9. Fold over and seal edges together.
10. Bake 5 minutes or until hot.

chicken, cheddar cheese soup, salsa, flour tortillas

Taken from www.food.com/recipe/chicken-quesadillas-122469 (may not work)