Chicken Quesadilla Pie

Needs to go in at least twice as long as stated. Also, very tall - much taller than in the photo.

So easy to make and absolutely delicious! It has just enough kick and is totally filling. My roommate and I are probably getting 8-10 servings out of it as opposed to the 4-6 indicated above. I used grilled chicken instead of rotisserie and added a bag of (thawed) frozen corn. Next time might throw in some red pepper too. I agree with the other comments about cooking it a few minutes longer but other than that... perfection!

I love this! I think the zucchini adds a great freshness to the dish. I usually do cook it for an extra 5 minutes or so to make sure it is warm throughout, especially if I am starting with cold leftover chicken. I have only used rotisserie or leftover roasted chicken and red enchilada sauce. I am not a huge onion fan, but do not find this amount of onion to be too much. If I only have a large red onion, I use only about a quarter of it.

I'm determined to make this recipe great, but so far its only been ok. I use chicken breast instead of rotisserie chicken. I also withhold the zucchini and replace it with a can of black beans. I've cut the onion back in amount, but its still too bold of a flavor. Also I had to increase the initial cooking time to 25 minutes otherwise it didn't warm all the way through.