GRILLED ENCHILADA QUESADILLAS
Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
- When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.
Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Quesadi11a, Sodium 810 mg, Sugar 3 g
ENCHILADA QUESADILLAS
Make it Mexican in just 20 minutes! Grab a skillet to make a restaurant favorite with chicken and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix chicken, roasted peppers and sour cream.
- Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.
- Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa.
Nutrition Facts : Calories 420, Carbohydrate 23 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 1 1/2 g
CHICKEN ENCHILADA QUESADILLAS
These Chicken Enchilada Quesadillas will definitely satisfy your Mexican cravings. You'll get the bold flavors of chicken enchiladas all packed in a fun quesadilla. This recipe is so simple you'll be making it any night of the week!
Provided by Joanna Cismaru
Categories Appetizer Lunch Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 F degrees.
- In a medium size bowl add the shredded chicken, corn, black beans, enchilada sauce and toss everything well.
- Take a large tortilla and add about 1/4 of the chicken and spread it over half of the tortilla. Sprinkle with 1/4 of Monterey Jack cheese. Garnish with cilantro and green onions. Fold in half and press down gently. Repeat with the remaining ingredients.
- Place the quesadillas on a baking sheet and place the baking sheet in the oven. Bake for about 8 to 10 minutes, turning them over half way through if necessary. With my oven they crisped up on the bottom as well so I didn't need to flip them over, but all ovens are different.
- Remove the quesadillas from the oven, cut in half and serve with sour cream or guacamole if preferred.
Nutrition Facts : ServingSize 1 quesadilla, Calories 375 kcal, Carbohydrate 48 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 1086 mg, Fiber 5 g, Sugar 7 g
EASY OPEN-FACED ENCHILADA QUESADILLA RECIPE
In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!
Provided by Sarah Remmer, RD
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
- Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
- In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
- While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
- Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!
QUESADILLA ENCHILADAS
Cheese filled tortillas are stacked with cheese and enchilada sauce in this crowd-pleasing Tex-Mex style dish.
Provided by Danelle
Categories Main Dishes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spread a few tablespoons of enchilada sauce in bottom of lightly greased, 9-inch pie plate.
- Heat oil in a nonstick skillet over medium-high heat. Toss cheeses together in a medium bowl.
- Place about 1/4 cup of cheese mixture onto half of a tortilla. Fold the tortillas over to create half moons. Repeat with remaining tortillas times. You should have a bit of extra cheese.
- Layer two quesadillas in the pie plate, overlapping a bit if needed. Spread about 3 tablespoons of enchilada sauce over the quesadillas. Repeat until you have used all of the quesadillas.
- Spoon remaining enchilada sauce over the top of the quesadilla stack and sprinkle with remaining cheese.
- Place the pie plate on a cookie sheet to catch any drips. Bake for about 20 minutes or until edges begin to brown and the sauce and cheese are bubbling. Let stand 5 minutes before slicing into wedges to serve. Top with favorite taco toppings, if desired.
Nutrition Facts : Calories 558 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 919 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
EASY QUESADILLA ENCHILADAS
Combine two family favorites-cheesy quesadillas and saucy enchiladas-for a fun and versatile dinner.
Provided by Cindy Rahe
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.
- Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
- Fold 2 tortillas in half to make half-moons, and place in skillet. Carefully open tortillas, and place 3 tablespoons cheese in each tortilla, along with a small spoonful of green chiles, and fold the tops over. Cook quesadillas on each side until golden and cheese is melty; remove from skillet. Repeat 4 times.
- Shingle quesadillas into pie plate, overlapping each a bit. Spoon remaining enchilada sauce over quesadillas, letting it seep between each quesadilla; sprinkle remaining cheese over top, and place pie plate on cookie sheet.
- Bake about 20 minutes or until edges begin to brown and sauce and cheese are bubbling. Cool about 5 minutes before serving. Serve with remaining ingredients.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 2 g, TransFat 0 g
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