Chicken Quesadilla Casserole

By á-46

Freezes beautifully. Instead of baking, cover it with foil and stash in the freezer for up to 3 months. When you’re ready, place it in a preheated oven right from the freezer; just add 15 minutes to bake time.

Ingredients

• 2 cups diced, cooked chicken
• 1/2 cup taco sauce or salsa
• 1 cup shredded cheddar cheese, divided
• 4 (7-inch) whole-wheat tortillas
• Chopped cilantro
• Chopped green onion
• Sliced olives
• Diced tomatoes
• Chopped avocado

Preparation

Step 1

Preheat oven to 350°F. Coat a 1½-quart baking dish (or an 8-inch square dish) with cooking spray.

In a large bowl, toss together chicken, taco sauce and ½ cup shredded cheddar cheese. Place 2 tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine). Top with half the chicken mixture and drizzle with ¼ cup taco sauce. Repeat layer with 2 additional tortillas, remaining chicken mixture and ¼ cup taco sauce.

Cover with foil and bake 30 minutes. Uncover, sprinkle with ½ cup cheese, and bake an additional 5 to 10 minutes (until cheese is melted and casserole is hot and bubbly). Top with chopped cilantro, chopped green onion, sliced olives, diced tomatoes or chopped avocado, if you wish