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Chicken Quesadilla Pie

Chicken Quesadilla Pie
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2007

Nutritional Information

  • Per Serving
  • Calories 890Calories From Fat 442
  • Fat 49g
  • Sat Fat 21g
  • Cholesterol 228mg
  • Sodium 1,665mg
  • Protein 72g
  • Carbohydrate 40g
  • Sugar 5g
  • Fiber 7g
  • Iron 5mg
  • Calcium 616mg
What does this mean? See Nutrition 101 .

Quick Tip

Can of corn
For a vegetarian version of this pie, replace the chicken with 2 cups fresh corn (or frozen corn that has been thawed and patted dry).

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