CHUCKWAGON

Cheesy Chicken Quesadillas

from Campbell's Kitchen

Prep/Cook Time: 20 min.

Ingredients:

1 lb. skinless, boneless chicken breasts, cut into cubes

1 can (10 3/4 oz.) Campbell's® Southwest Style Pepper Jack Soup

1/4 cup water

8 flour tortillas (8"), warmed

Pace® Chunky Salsa

Directions:

PREHEAT oven to 425ºF.

COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.

SPOON about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

BAKE 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.

Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.

  To shave prep time, use leftover rotisserie chicken and skip first step.

                                                      Dutch Oven Enchilada Pie

 Dutch Oven Enchilada Pie - Dick Hill

9 flour tortillas (8 inch)

2 lbs ground beef

1 onion chopped

1 tsp salt

1 can (10 oz) condensed tomato soup

2 cans (10 oz) mild enchilada sauce

1 cup water

2 cups grated cheddar or mozzarella cheese

Green onions, chopped

Sour cream

Brown in Dutch oven ground beef, salt, onion. Drain off drippings. Add tomato soup, enchilada sauce and water. Simmer mixture 5 minutes. Spoon off into a medium bowl. Layer meat mixture, 3 tortillas and cheese. Repeat three times ending with cheese. Sprinkle with chopped green onions. Cook until cheese melts and tortillas soften about 7 to 10 minutes. Serve with sour cream.