Chicken Quesadilla Pie

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Photo by John Kernick
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 890 calories
    • Calories 442 calories from fat
    • Fat 49 g
    • Sat Fat 21 g
    • Cholesterol 228 mg
    • Sodium 1,665 mg
    • Protein 72 g
    • Carbohydrate 40 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 616 mg

Ingredients

  1. Check 1 10-ounce can green or red enchilada sauce
  2. Check 1/4cup heavy cream
  3. Check 4 8-inch flour tortillas
  4. Check 2cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
  5. Check 1 3 1/2- to 4-pound rotisserie chicken, shredded
  6. Check 1/2 small red onion, finely chopped
  7. Check 1 zucchini, quartered lengthwise and thinly sliced
  8. Check 1cup salsa
  9. Check 1 avocado, diced
  10. Check 1cup fresh cilantro leaves

Directions

  1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
  2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
  3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
  4. Slice into wedges and serve with the salsa, avocado, and cilantro.