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Lighter Chicken Quesadillas

Rated as 2.5 out of 5 Stars

"Using canned chicken and cream of chicken soup allows you to get these delicious quesadillas on the table in less than 30 minutes!"
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25 m servings 483 cals
Original recipe yields 4 servings


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  1. Heat the oven to 425 degrees F. Stir the soup, chili powder, cheese and chicken in a medium bowl.
  2. Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
  3. Bake for 10 minutes or until the filling is hot.

Nutrition Facts

Per Serving: 483 calories; 14.4 g fat; 63.5 g carbohydrates; 23.5 g protein; 46 mg cholesterol; 1183 mg sodium. Full nutrition

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This was not very good, in my opinion. Would have been tons better with fresh chicken. The canned just reminds me of the taste of tuna fish.

I thought this was a fast & easy meal that tasted good. I served it with sour cream and guacamole.