Quesadilla Pie

Quesadilla Pie
Quesadilla Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Heat oven to 400° In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole. 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. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.

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