Enchilada Quesadillas

Enchilada Quesadillas

Make it Mexican in just 20 minutes! Grab a skillet to make a restaurant favorite with chicken and cheese.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings (4 wedges each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 230),
  • Total Fat 25g
    • (Saturated Fat 10g,
    • Trans Fat 1 1/2g),
  • Cholesterol 80mg;
  • Sodium 1110mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 24g;
Percent Daily Value*:
    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.