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Heat The Oven To 425 Degrees F. Cook The Chicken In A 10-Inch Nonstick Skillet Over Medium-High Heat Until Well Browned And Cooked Through, Stirring Often. Stir In The Soup And Water And Cook Until The Mixture Is Hot And Bubbling. Place The Tortillas Onto 2 Baking Sheets. Spoon About 1/3 Cup Chicken Mixture Onto Half Of Each Tortilla. Brush The Edges Of The Tortillas With Water. Fold The Tortillas Over The Filling And Press The Edges To Seal. Bake For 5 Minutes Or Until The Filling Is Hot. Cut The Quesadillas Into Wedges And Serve With The Salsa.
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