Enchilada Quesadillas
Recipe from Betty Crocker

Make it Mexican in just 20 minutes! Grab a skillet to make a restaurant favorite with chicken and cheese.


Enchilada Quesadillas


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Prep Time: 20 mins
Total Time: 20 mins
Servings: 4 servings (4 wedges each)
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Ingredients
 
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  • 1   package  frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped (9 ounces)On Sale
  • 1/4   cup   chopped drained roasted red bell peppers (from 7-ounce jar)On Sale
  • 1/4   cup   sour creamOn Sale
  • 4     Old El Paso® flour tortillas for burritos (8-inch; from 11-ounce package)On Sale
  • 2   tablespoons   vegetable oilOn Sale
  • 1/4   cup   Old El Paso® enchilada sauce (from 10-ounce can)On Sale
  • 1   cup   shredded Colby-Monterey Jack cheese blend (4 ounces)On Sale
  •     Old El Paso® Thick 'n Chunky salsa, if desiredOn Sale
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Directions
1.
In medium bowl, mix chicken, roasted peppers and sour cream.
2.
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.
3.
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 information
Calories 420 (Calories from Fat 230); Total Fat 25g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 80mg; Sodium 1110mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 2g); Protein 24g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 30%; Iron 10%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

Recommended Recipe:
Buffalo Chicken Quesadillas
Buffalo Chicken Quesadillas

If you enjoy the bold flavors of Buffalo chicken wings, why not try these easy-to-make quesadillas? They're just as good as the wings, without all the mess...and they're on the table in just 20 minutes.

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