4 Ingredient Healthy Chicken Quesadilla Casserole Recipes

QUICK CHICKEN QUESADILLA CASSEROLE RECIPE

Quick Chicken Quesadilla Casserole Recipe image

This quick and easy recipe for a chicken quesadilla casserole is a great one if you want to think a little outside the traditional box of Mexican-American food.

Provided by Kristen Carli,Mashed Staff

Time 30m

Number Of Ingredients 7

Ingredients

6 taco size flour tortillas
2 cups shredded chicken
15 ounce can black beans
7 ounce can green chiles
1 ounce taco seasoning packet
15 ounce can Ro-Tel
4 cups shredded sharp cheddar cheese

Steps:

Preheat oven to 350 F.
In a large bowl, add chicken, undrained black beans, green chiles, taco seasoning, and Ro-Tel. Stir to combine.
Coat a casserole dish with nonstick spray. Add two tortillas to the bottom of the casserole dish.
Top with about 1/2 of the chicken mixture, then top with 1/3 of the cheese (about 1 1/3 cups).
Repeat with another layer of tortillas, chicken mixture, and cheese.
Top with a final layer of tortillas and remaining cheese.
Bake for 15 minutes until the cheese is melted.

Nutrition Facts : Calories 435 calories, Carbohydrate 25 g carbohydrates, Cholesterol 75 mg cholesterol, Fat 27 g fat, Fiber 4 g fiber, Protein 23 g protein, SaturatedFat 12 g saturated fat, ServingSize 0 g, Sodium 919 mg, Sugar 1 g, TransFat 1 g

CHICKEN QUESADILLAS

Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 20

Number Of Ingredients 10

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

CHICKEN QUESADILLA CASSEROLE

Chicken Quesadilla Casserole image

A good mexican casserole that is also decently healthy! To make it truly guilt free, grill/boil the chicken instead of sauteing, substitute light cheese (or use less), and use corn or whole wheat tortillas. The difference is truly subtle, and can have a major impact on calories!

Provided by David Harris

Categories Poultry

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

Ingredients

1 -2 lb chicken
1 tablespoon olive oil
1/2 cup onion, diced
1 (10 ounce) can Rotel Tomatoes
1 (16 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
2 cups cheddar cheese, Shredded
3 -5 flour tortillas, Burrito-sized

Steps:

Preheat oven to 350.
Cut chicken into small diced pieces, and saute in large skillet with Olive Oil and onions over medium-high heat until cooked throughout.
Add Rotel, beans, tomato sauce, corn, and spices to chicken. Cook for 5 minutes until fully heated. Salt and Pepper to taste.
In a 9"x13" greased casserole dish, put just enough of the mixture to cover the bottom of the dish. Layer tortillas, half of the remaining mixture, half of the cheese, tortillas, and the remainder of the mixture. Cover with the remainder of the cheese.
Bake for 15 minutes, and then allow casserole to cool 5 minutes before serving.

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Combine the chicken, tomatoes, black beans, corn, cilantro, garlic powder, onion powder, cumin, and oregano. Season with salt and pepper.
Heat a nonstick skillet over medium high heat. Place the tortilla in the skillet and sprinkle one half with about 1.5 tbsp of cheese. Spread with about 1/2 cup of the chicken filling. Top with another 1.5 tbsp of cheese. Fold the tortilla over and cook on one side until cheese is melting and the tortilla begins to brown. Flip over and cook on the other side for 2-3 minites more until tortilla browns and cheese it fully melted. Repeat with remaining quesadillas.
You can also make full-size quesadillas instead of folding the tortillas in half. Just make sure to note that the serving size would be half a larger quesadilla.

4 Ingredient Healthy Chicken Quesadilla Casserole Recipes

QUICK CHICKEN QUESADILLA CASSEROLE RECIPE

This quick and easy recipe for a chicken quesadilla casserole is a great one if you want to think a little outside the traditional box of Mexican-American food.

CHICKEN QUESADILLAS

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

CHICKEN QUESADILLA CASSEROLE

A good mexican casserole that is also decently healthy! To make it truly guilt free, grill/boil the chicken instead of sauteing, substitute light cheese (or use less), and use corn or whole wheat tortillas. The difference is truly subtle, and can have a major impact on calories!

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