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chicken quesadilla pie

serves 6
by Nancy

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 pepper thinly sliced
  • 1 cup salsa
  • 1 avocado diced
  • 1 cup fresh cilantro leaves

Instructions

  1. heat oven to 400° f.
  2. in a small bowl, combine the enchilada sauce and cream.
  3. spoon ¼ cup of the mixture into a shallow 2-quart casserole.
  4. top with 1 tortilla and a third each of the cheese, chicken, onion, and pepper.
  5. repeat twice to form a total of 3 layers.
  6. top with the remaining tortilla, sauce mixture, and cheese.
  7. cover loosely with foil and bake for 20 minutes.
  8. uncover and bake for 5 minutes more.
  9. slice into wedges and serve with the salsa, avocado, and cilantro.