2 (12 oz. ea.) cans premium white chunk chicken breast (Swanson)
1/2 can chicken broth (from chunk chicken)
tortilla wrappers
shredded cheese (Quesadilla or Colby Jack works best)
non-stick cooking spray (Pam)

Place canned chicken into large skillet with chicken broth. Stir while cooking until all meat is shredded and broth has been absorbed into meat. Brown chicken lightly to give a slight crispiness.

Heat a separate skillet to medium heat and then spray with non-stick cooking spray (Pam).

Place a tortilla wrapper in the pan then layer cheese and chicken into half of the tortilla.

Fold the tortilla in half and continue heating while flipping to ensure a golden brown color on each side.

Submitted by: Jessica Q. Hill