Chicken Quesadillas

By ptemby

Ingredients

• Meat mixture:
• 1 large size can of green chili enchilada sauce (Las Palmas)
• 1 package chicken breasts
• Season to taste:
• salt
• pepper
• Side items:
• tortillas (real tortillas, NOT mission brand!)
• shredded cheddar cheese
• cream cheese (1 container)
• green chilis (1-2 small can of diced, these are not hot)
• avacados (for guacamole)
• Optional side:
• refried beans
• red enchilada sauce (small can)

Details

Adapted from bakespace.com

Preparation

Step 1

1. Cook chicken however you prefer. I do mine in a crock pot. Put chicken and green chili sauce into crock pot. Cook until chicken is done. Shred chicken. Season to taste if any salt is needed.

2. Lay out the tortillas, spoon the chicken mixture onto the tortillas. Add shredded cheese on top. Put the top tortilla on to create a quesadilla. Place in oven on 350 until the cheese is melted and the tortilla is lightly crisp. (I do full tortillas and then cut them, feel free to fold them over if you prefer, using one tortilla)

3. Mix cream cheese in small sauce pan with the can of green chilis, until melted.

4. Cut with pizza cutter or knife into wedges or skinny slices. Add a scoop of the cream cheese mixture on top of the quesadilla for dipping. Sour cream can also be used in place of the cream cheese mixture (but the cream cheese is the best!).

5. Spoon avacados into bowl and mash. Add salt and pepper to taste. Add scoop onto plate for dipping

6. Optional side: Put a an of refried beans in a bowl, add in some red enchilada sauce, stir up. Add shredded cheese on top to cover bowl. Microwave. Serve as a side.