Enchilada Quesadillas

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

1
package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped
1/4
cup chopped drained roasted red bell peppers (from 7-oz jar)
1/4
cup sour cream
4
Old El Paso™ flour tortillas for burritos (8-inch; from 11-oz package)
2
tablespoons vegetable oil
1/4
cup Old El Paso™ enchilada sauce (from 10-oz can)
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Directions

  • 1 In medium bowl, mix chicken, roasted peppers and sour cream.
  • 2 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.
  • 3 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.

Notes










Tips

Expert Tips

You can use 2 cups chopped cooked chicken or turkey for the packaged seasoned chicken breast strips. Your quesadillas just won't have quite the same flavors.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
80mg
80%;
Sodium
1110mg
1110%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
30%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.