Chicken Quesadilla Pie

Chicken Quesadilla Pie
John Kernick

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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
10-ounce can green or red enchilada sauce
1/4
cup
heavy cream
4
8-inch flour tortillas
2
cups
(8 ounces) grated Monterey Jack, plus 1/4 cup for the top
1
3 1/2- to 4-pound rotisserie chicken, shredded
1/2
small red onion, finely chopped
1
zucchini, quartered lengthwise and thinly sliced
1
cup
salsa
1
avocado, diced
1
cup
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.
Sara Quessenberry
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 442
  • 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
What does this mean? See Nutrition 101.

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