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Chicken Quesadilla Pie

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.