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Chicken Quesadilla Pie

Chicken Quesadilla Pie

Looking for something different and delicious? Try this Chicken Quesadilla Pie.

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 can corn (optional) – I used Trader Joe’s Roasted Corn
1/2 cup diced red peppers (optional)
1 can black beans or pinto beans
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves

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.

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.

Cover loosely with foil and bake for 20-25 minutes. Uncover and bake for 5 minutes more.

Slice into wedges and serve with the salsa, avocado, and cilantro.

Adapted from Real Simple

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