ENCHILADA QUESADILLAS
Make it Mexican in just 20 minutes! Grab a skillet to make a restaurant favorite with chicken and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix chicken, roasted peppers and sour cream.
- Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.
- Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa.
Nutrition Facts : Calories 420, Carbohydrate 23 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 1 1/2 g
CHICKEN ENCHILADA QUESADILLAS
These Chicken Enchilada Quesadillas will definitely satisfy your Mexican cravings. You'll get the bold flavors of chicken enchiladas all packed in a fun quesadilla. This recipe is so simple you'll be making it any night of the week!
Provided by Joanna Cismaru
Categories Appetizer Lunch Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 F degrees.
- In a medium size bowl add the shredded chicken, corn, black beans, enchilada sauce and toss everything well.
- Take a large tortilla and add about 1/4 of the chicken and spread it over half of the tortilla. Sprinkle with 1/4 of Monterey Jack cheese. Garnish with cilantro and green onions. Fold in half and press down gently. Repeat with the remaining ingredients.
- Place the quesadillas on a baking sheet and place the baking sheet in the oven. Bake for about 8 to 10 minutes, turning them over half way through if necessary. With my oven they crisped up on the bottom as well so I didn't need to flip them over, but all ovens are different.
- Remove the quesadillas from the oven, cut in half and serve with sour cream or guacamole if preferred.
Nutrition Facts : ServingSize 1 quesadilla, Calories 375 kcal, Carbohydrate 48 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 1086 mg, Fiber 5 g, Sugar 7 g
CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
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 QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN CHILI SHEET PAN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
- Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
- Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
- Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
- Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
CHICKEN ENCHILADAS
Provided by Trisha Yearwood
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
- Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
- Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
- Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.
TEQUILA CHICKEN QUESADILLAS
Steps:
- Preheat oven to 375 degrees F.
- Make the soy flour flat bread: In a medium bowl, whisk together the soy flour, sugar substitute, salt, eggs, heavy cream, and club soda to make a smooth, thick, pancake-like batter. Spray pizza pans generously with the vegetable oil spray. Using a rubber spatula, spread the batter as thinly and evenly as possible over the 2 pans. Bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.
- In a large saute pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm.
- Cut 1 flat bread into 4 pieces. On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces. (Wrap the other flatbread and freeze for another use).
- Lastly, melt butter until very hot in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired.
Nutrition Facts : Calories 707 calorie, Fat 50 grams, SaturatedFat 23 grams, Carbohydrate 15 grams, Fiber 5 grams
HOMEMADE CHICKEN ENCHILADAS
These enchiladas are great. Even my 5 year old loves them!
Provided by Mary Kate
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
- Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
- Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 47.7 g, Cholesterol 98.3 mg, Fat 31.7 g, Fiber 4.7 g, Protein 32.3 g, SaturatedFat 14.7 g, Sodium 1340.9 mg, Sugar 5.1 g
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CHICKEN ENCHILADA TACO QUESADILLAS - COOKING FOR KEEPS
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- Add pulled chicken and enchilada sauce, and cumin to a large bowl. Toss until combined. Season with salt and pepper.
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- Heat a large non-stick skillet over medium high heat. Place one tortilla on a cutting board, spread about 3 tablespoons of the enchilada sauce over the tortilla.
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