Chickenquesadillacasserole Recipes

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CHICKEN QUESADILLAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18



Chicken Quesadillas image

Steps:

  • Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve with Pico de Gallo.
  • Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

12 large flour tortillas
2 tablespoons olive oil
2 1/2 cups grated cheese (Monterey Jack is the best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

ULTIMATE CHICKEN QUESADILLA

Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes

Provided by Food Network

Time 30m

Yield 4 servings (1 quesadilla each)

Number Of Ingredients 5



Ultimate Chicken Quesadilla image

Steps:

  • 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
  • 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
  • 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

PAM® Original No-Stick Cooking Spray
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
4 flour tortillas (10 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)

CHICKEN QUESADILLAS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 9h50m

Yield 6 servings

Number Of Ingredients 24



Chicken Quesadillas image

Steps:

  • Add the olive oil to a skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers over it. Top with a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve with Pico de Gallo.
  • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  • Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
  • Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
  • Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
  • Slice 2 of the jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the jalapenos, cilantro, tomatoes and onions in a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

1 tablespoon olive oil
1 large onion, halved and cut into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 pounds Perfect Grilled Chicken (thawed if frozen), recipe follows
6 tablespoons butter, for frying
12 large flour tortillas
2 1/2 cups grated cheese (Monterey Jack is the best)
Pico de Gallo, for serving, recipe follows
2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts
2 to 3 jalapenos
2 cups fresh cilantro leaves, roughly chopped
12 Roma tomatoes (slightly under ripe is fine), diced
3 yellow or red onions, diced
1 lime
Salt

CHEESY MEXICAN CHICKEN LASAGNA

Corn tortillas are layered with chicken, poblano chiles and cheese for a Mexican riff on lasagna.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 12



Cheesy Mexican Chicken Lasagna image

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
  • Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
  • Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
  • Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
  • Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

2 tablespoons vegetable oil, plus more, for greasing and frying
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved lengthwise, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups shredded Mexican cheese blend (about 14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced

CHICKEN QUESADILLAS

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 20

Number Of Ingredients 10



Chicken Quesadillas image

Steps:

  • Preheat the broiler. Grease a baking sheet.
  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

SHREDDED CHICKEN QUESADILLAS

Make and share this Shredded Chicken Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11



Shredded Chicken Quesadillas image

Steps:

  • In a skillet, combine the first 6 ingredients.
  • Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
  • Brush one side of tortillas with butter.
  • Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
  • Sprinkle with 1/3 cup of cheese; fold in half.
  • Place on a lightly greased baking sheet.
  • Bake at 475 degrees for 10 minutes or until crisp and golden brown.
  • Cut into wedges; serve with sour cream and guacamole.

2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onion
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 8-inch flour tortillas
1/4 cup butter or 1/4 cup margarine, melted
2 cups shredded monterey jack cheese
sour cream
guacamole

CHICKEN TORTILLA CASSEROLE

I started making this delicious dish about 15 years ago, after my husband and I were married.- Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11



Chicken Tortilla Casserole image

Steps:

  • In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 456 calories, Fat 21g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 1323mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY

Here's what you need: shredded chicken, black beans, corn, salsa, shredded cheese blend, large flour tortillas, sour cream, guacamole, salsa

Provided by Alix Traeger

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9



Cheesy Chicken Layer Quesadilla Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
  • In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
  • Layer another tortilla on top and continue to stack until pan is full.
  • Top with more cheese.
  • Bake for 30 minutes or until cheese is melted.
  • Top with sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 330 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 3 grams

2 cups shredded chicken
1 cup black beans
1 cup corn
1 jar salsa
1 cup shredded cheese blend
4 large flour tortillas
sour cream
guacamole
salsa

CHICKEN QUESADILLAS

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Chicken Quesadillas image

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

CHICKEN QUESADILLAS

I have found that it works great to make the "filling" up a head of time. Just prep and put in the refrigerator until needed. This is one of our favorite meals. NOTE: The friend who gave me this recipe uses canned cooked chicken. I'm sure the other precooked chicken tenders they sell now would also work.

Provided by Marg CaymanDesigns

Categories     Chicken Breast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 4



Chicken Quesadillas image

Steps:

  • Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!).
  • Mix chicken, salsa and cheese in a bowl.
  • Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine.
  • Bake at 400°F for about 5 minutes or until tortillas start to brown.
  • Serve with additional salsa, sour cream, or guacamole for dipping.
  • Goes well with refried beans and/or Spanish Rice.

Nutrition Facts : Calories 356.6, Fat 16.1, SaturatedFat 7.1, Cholesterol 52.9, Sodium 798, Carbohydrate 31.9, Fiber 2.5, Sugar 2.6, Protein 20.5

1 lb boneless chicken breast
1 (16 ounce) jar salsa
1/2 lb cheddar cheese, Shredded
10 (8 inch) flour tortillas

MEXICAN QUESADILLA CASSEROLE

This is so easy and yummy!

Provided by Melissa mieske

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 15



Mexican Quesadilla Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
  • Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
  • Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
  • Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 50.1 g, Cholesterol 65.1 mg, Fat 21.2 g, Fiber 7.8 g, Protein 26.6 g, SaturatedFat 9.8 g, Sodium 1423.4 mg, Sugar 6.9 g

cooking spray
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounce) can whole kernel sweet corn, drained
1 (4.5 ounce) can chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon red pepper flakes
6 flour tortillas
2 cups shredded Cheddar cheese

EASY CHICKEN QUESADILLAS

For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6



Easy Chicken Quesadillas image

Steps:

  • Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.

4 flour tortillas (8 inches)
2 teaspoons butter, melted
1 cup shredded cheddar cheese
1/3 cup finely chopped onion
1 medium tomato, diced
1 package (9 ounces) frozen diced cooked chicken, thawed and chopped

CHICKEN ENCHILADA CASSEROLE I

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Provided by PANZER33

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 12



Chicken Enchilada Casserole I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  • In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

CHICKEN CHILAQUILES CASSEROLE

Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 4

Number Of Ingredients 17



Chicken Chilaquiles Casserole image

Steps:

  • Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
  • Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
  • Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
  • Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
  • Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
  • Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g

10 (6 inch) corn tortillas, each cut into 8 wedges
Vegetable oil spray
2 poblano chiles, steamed, seeded, and chopped coarse
2 onions, minced
2 teaspoons Melt® Organic Buttery Spread
Salt
¼ cup minced fresh cilantro
6 cloves garlic, minced
2 teaspoons minced canned chipotle peppers in adobo sauce
1 (14.5 ounce) can whole peeled tomatoes
¾ cup low-sodium chicken broth
1 ½ pounds boneless chicken breasts, trimmed
Pepper
3 ounces crumbled queso fresco or feta cheese
¼ cup low-fat sour cream
1 tablespoon fresh lime juice
1 tomato, cored, seeded and chopped medium

ABSOLUTE BEST CHICKEN QUESADILLAS

An attempt to copy Rock Ola Grille's fabulous chicken quesadillas! After having many quesadillas in several restaurants this is absolutely the best! The flavor just can't be beat. Melt in your mouth! Easy!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 25m

Yield 1 quesadillas

Number Of Ingredients 10



Absolute Best Chicken Quesadillas image

Steps:

  • Butter one side of each tortilla. Place one tortilla (buttered side down) into a nonstick skillet.
  • Evenly sprinkle chicken, bacon, tomatoes, onion. Drizzle bar-b-que sauce over all. Sprinkle cheese over and top with remaining tortilla (buttered side up).
  • On medium heat, cook approximately 3 minutes, watching underside of tortilla for browning. Press with spatula while cooking. Carefully flip entire tortilla over using spatula. Cook approximately 3 minutes until light brown and cheese is melted.
  • Remove to a plate and cut into 6 triangle pieces. Serve with picante sauce and sour cream.

Nutrition Facts : Calories 1484.2, Fat 92.8, SaturatedFat 47.8, Cholesterol 372.4, Sodium 2696.3, Carbohydrate 59.9, Fiber 3.6, Sugar 20.6, Protein 98.7

2 flour tortillas (8-inch)
2 tablespoons butter
1 1/2 cups cooked chicken, diced small
4 slices cooked bacon, crumbled
1/2 cup fresh tomato, diced small
2 tablespoons red onions, finely chopped
1 cup cheddar cheese, shredded
4 tablespoons barbecue sauce
picante sauce
sour cream

CHICKEN QUESADILLA CASSEROLE

A good mexican casserole that is also decently healthy! To make it truly guilt free, grill/boil the chicken instead of sauteing, substitute light cheese (or use less), and use corn or whole wheat tortillas. The difference is truly subtle, and can have a major impact on calories!

Provided by David Harris

Categories     Poultry

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 13



Chicken Quesadilla Casserole image

Steps:

  • Preheat oven to 350.
  • Cut chicken into small diced pieces, and saute in large skillet with Olive Oil and onions over medium-high heat until cooked throughout.
  • Add Rotel, beans, tomato sauce, corn, and spices to chicken. Cook for 5 minutes until fully heated. Salt and Pepper to taste.
  • In a 9"x13" greased casserole dish, put just enough of the mixture to cover the bottom of the dish. Layer tortillas, half of the remaining mixture, half of the cheese, tortillas, and the remainder of the mixture. Cover with the remainder of the cheese.
  • Bake for 15 minutes, and then allow casserole to cool 5 minutes before serving.

1 -2 lb chicken
1 tablespoon olive oil
1/2 cup onion, diced
1 (10 ounce) can Rotel Tomatoes
1 (16 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
2 cups cheddar cheese, Shredded
3 -5 flour tortillas, Burrito-sized

BASIC CHICKEN QUESADILLAS

"Tender homemade tortillas make this savory snack extra-special," notes Linda Miller of Klamath Falls, Oregon.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 14 quesadillas.

Number Of Ingredients 11



Basic Chicken Quesadillas image

Steps:

  • In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions. , On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm., In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla. , Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.

Nutrition Facts :

4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1-1/4 cups warm water
1 cup each shredded cheddar, part-skim mozzarella and pepper Jack cheese
2 cups diced cooked chicken
1 cup sliced green onions
1 cup sliced ripe olives
1 can (4 ounces) chopped green chilies, drained
Salsa and sour cream

CHICKEN QUESADILLAS

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6



Chicken Quesadillas image

Steps:

  • Heat a pan and lightly coat it with oil. Once the oil is heated, add garlic, salt and pepper and cook until garlic is lightly golden. Add the chicken and cook until done. Pour in tomatoes and reduce until there is no liquid and it has a paste consistency. Add in the green onions. Spoon the chicken mixture into a tortilla. Sprinkle with cheese and wrap. Place in a 500 degree F oven and cook until the cheese is melted and the tortilla is lightly golden.

2 chicken breasts, boneless, skinless, diced
1 garlic, minced
2 cups stewed tomatoes
2 10-inch flour tortillas
1/2-cup old cheddar cheese, grated
2 green onions, finely sliced

CHICKEN TORTILLA CASSEROLE

Make and share this Chicken Tortilla Casserole recipe from Food.com.

Provided by Lori Bailey

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Tortilla Casserole image

Steps:

  • Brown chicken, set aside.
  • Saute onions in butter until transparent.
  • Mix soup, milk and spices.
  • Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
  • Bake at 350 oven for 45 minutes.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 497.7, Fat 27.2, SaturatedFat 14.2, Cholesterol 113.2, Sodium 1061.2, Carbohydrate 26.8, Fiber 1.6, Sugar 1.9, Protein 35.2

1 lb boneless skinless chicken breast, cut up
1 can diced green chilis
1 small onion, diced
3 cups shredded cheddar cheese
1 can cream of chicken soup
1/4 cup milk
1/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon cumin
8 flour tortillas
sour cream
salsa

CHICKEN QUESADILLA CASSEROLE

A good mexican casserole that is also decently healthy! To make it truly guilt free, grill/boil the chicken instead of sauteing, substitute light cheese (or use less), and use corn or whole wheat tortillas. The difference is truly subtle, and can have a major impact on calories!

Provided by David Harris

Categories     Poultry

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 13



Chicken Quesadilla Casserole image

Steps:

  • Preheat oven to 350.
  • Cut chicken into small diced pieces, and saute in large skillet with Olive Oil and onions over medium-high heat until cooked throughout.
  • Add Rotel, beans, tomato sauce, corn, and spices to chicken. Cook for 5 minutes until fully heated. Salt and Pepper to taste.
  • In a 9"x13" greased casserole dish, put just enough of the mixture to cover the bottom of the dish. Layer tortillas, half of the remaining mixture, half of the cheese, tortillas, and the remainder of the mixture. Cover with the remainder of the cheese.
  • Bake for 15 minutes, and then allow casserole to cool 5 minutes before serving.

Nutrition Facts : Calories 411.1, Fat 21.5, SaturatedFat 9, Cholesterol 72.2, Sodium 900.9, Carbohydrate 32, Fiber 6.3, Sugar 4.5, Protein 24.9

1 -2 lb chicken
1 tablespoon olive oil
1/2 cup onion, diced
1 (10 ounce) can Rotel Tomatoes
1 (16 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
2 cups cheddar cheese, Shredded
3 -5 flour tortillas, Burrito-sized

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