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Enchilada Quesadillas

31 Ratings

4 Comments

Prep 20 min
Total 20 min
Servings 4

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

By Betty Crocker Kitchens

March 23, 2009

Ingredients

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

Old El Paso™ flour tortillas for burritos (8-inch; from 11-oz package)

tablespoons vegetable oil

1/4

cup Old El Paso™ enchilada sauce (from 10-oz can)

cup shredded Colby-Monterey Jack cheese blend (4 oz)

Old El Paso™ Thick 'n Chunky salsa, if desired

Steps

Hide Images

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.

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 Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 10g 51% Trans Fat 1 1/2g
Cholesterol: 80mg; 26%
Sodium: 1110mg; 46%
Potassium: 65mg; 2%
Total Carbohydrate: 23g; 8%
Dietary Fiber 0g 0% Sugars 2g
Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 15%; 15%
Calcium: 30%; 30%
Iron: 10%; 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;