CHICKEN QUESADILLA PIE

 

  • Cooking Time: 20
  • Servings: 4-6
  • Preparation Time: 15

Backstory

Food for Pregnant Taylor

Ingredients

  • 1 10-ounce can green or red enchilada sauce
  • 1/4 cup heavy cream
  • 4 8-inch flour tortillas
  • 2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
  • 1 3 1/2- to 4-pound rotisserie chicken, shredded
  • 1/2 small red onion, finely chopped
  • 1 zucchini, quartered lengthwise and thinly sliced
  • 1 cup salsa
  • 1 avocado, diced
  • 1 cup fresh cilantro leaves

Directions

  • 1. Heat oven to 400° F.
  • 2. In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
  • 3. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.

Categories: Main Dish  Oven  Poultry  Tex-Mex 

Author Credit: Real Simple

Website Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/quesadilla-pie-10000001587000/

© 2006-2016 BakeSpace, Inc. All Rights Reserved