4 Ingredient Healthy Chicken Quesadilla Casserole Recipes

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QUESADILLA CASSEROLE



Quesadilla Casserole image

This casserole is made with ingredients found in individual quesadillas. It has no meat, but would be terrific with cubed or shredded cooked chicken added. Use either store-bought green enchilada sauce or use recipe #55478.

Provided by threeovens

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons vegetable oil
3/4 cup onion, chopped
29 ounces black beans, drained reserving 1/2 cup liquid (canned)
1 1/2 cups corn (fresh or frozen)
1/2 cup fresh parsley, chopped
5 flour tortillas
8 ounces monterey jack cheese, shredded
1 cup green enchilada sauce (can use El Charro Cafe Green Enchilada Sauce)

Steps:

  • Preheat oven to 400 degrees F and grease a 10 inch cast iron skillet.
  • In a skillet, heat oil over medium heat; add onions and cook until softened, about 5 minutes.
  • Add 1 1/2 cups black beans and mash into a chunky paste; stir in reserved liquid.
  • In a bowl, combine corn, parsley, and remaining black beans.
  • Place a tortilla in the prepared cast iron skillet; layer with 1/3 cup mashed black beans, 2/3 cup corn and bean mixture, then 1/2 cup cheese.
  • Repeat layers with remaining tortillas, ending with cheese.
  • Bake until cheese is melted and casserole is heated through, about 30 minutes.
  • Run under broiler for a minute if desired; serve with enchilada sauce.

Nutrition Facts : Calories 739, Fat 34.2, SaturatedFat 14, Cholesterol 53.5, Sodium 732.5, Carbohydrate 77.8, Fiber 17.1, Sugar 4.7, Protein 34.4

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

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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