Lighter Chicken Quesadillas

Lighter Chicken Quesadillas

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"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
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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.