Chicken Quesadilla Pie

posted by 5 years ago


1 (10-oz.) can green or red enchilada sauce

1/4 c. heavy cream

4 Sonoma Gluten Free Wheat Free Wraps

2 c. grated Monterey Jack, plus 1/4 c. for the top

1 (3-4 lb.) rotisserie chicken, shredded

1/2 small red onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced

1 c. Spike's Santa Fe Packing Company Salsa-Chunky Chunky Salsa-Mild

1 avocado, diced

1 c. fresh cilantro leaves, optional


Preheat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ c. of the mixture into a shallow 2-quart casserole dish. Top with 1 tortilla and 1/3 each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro. (Serves: 4)

tags:  chicken, mexican, quesadilla, salsa, spike's santa fe packing co.
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