EASY OPEN-FACED ENCHILADA QUESADILLA RECIPE
In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!
Provided by Sarah Remmer, RD
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
- Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
- In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
- While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
- Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!
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
QUESADILLA ENCHILADAS
Cheese filled tortillas are stacked with cheese and enchilada sauce in this crowd-pleasing Tex-Mex style dish.
Provided by Danelle
Categories Main Dishes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spread a few tablespoons of enchilada sauce in bottom of lightly greased, 9-inch pie plate.
- Heat oil in a nonstick skillet over medium-high heat. Toss cheeses together in a medium bowl.
- Place about 1/4 cup of cheese mixture onto half of a tortilla. Fold the tortillas over to create half moons. Repeat with remaining tortillas times. You should have a bit of extra cheese.
- Layer two quesadillas in the pie plate, overlapping a bit if needed. Spread about 3 tablespoons of enchilada sauce over the quesadillas. Repeat until you have used all of the quesadillas.
- Spoon remaining enchilada sauce over the top of the quesadilla stack and sprinkle with remaining cheese.
- Place the pie plate on a cookie sheet to catch any drips. Bake for about 20 minutes or until edges begin to brown and the sauce and cheese are bubbling. Let stand 5 minutes before slicing into wedges to serve. Top with favorite taco toppings, if desired.
Nutrition Facts : Calories 558 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 919 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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.
GRILLED ENCHILADA QUESADILLAS
Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
- When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.
Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Quesadi11a, Sodium 810 mg, Sugar 3 g
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
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EASY QUESADILLA ENCHILADAS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
3/5 (3)Category EntreeCuisine MexicanTotal Time 35 mins
- Heat oven to 375°F. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.
- Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
- Fold 2 tortillas in half to make half-moons, and place in skillet. Carefully open tortillas, and place 3 tablespoons cheese in each tortilla, along with a small spoonful of green chiles, and fold the tops over. Cook quesadillas on each side until golden and cheese is melty; remove from skillet. Repeat 4 times.
- Shingle quesadillas into pie plate, overlapping each a bit. Spoon remaining enchilada sauce over quesadillas, letting it seep between each quesadilla; sprinkle remaining cheese over top, and place pie plate on cookie sheet.
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