EASY QUESADILLA ENCHILADAS
Combine two family favorites-cheesy quesadillas and saucy enchiladas-for a fun and versatile dinner.
Provided by Cindy Rahe
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
- Bake about 20 minutes or until edges begin to brown and sauce and cheese are bubbling. Cool about 5 minutes before serving. Serve with remaining ingredients.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 2 g, TransFat 0 g
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!
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
10 MINUTE ENCHILADA QUESADILLAS
Try this 10 minute chicken quesadilla recipe for days when you have no time. Enchilada soaked rotisserie chicken goes into a cheese quesadilla.
Provided by Karen
Categories Main Course
Time 13m
Number Of Ingredients 7
Steps:
- Add the chicken to a bowl. Open the can of enchilada sauce and pour some over the chicken. I used not quite half the can. (Keep in mind you need the rest for dipping, so don't go crazy.) Stir the chicken to coat.
- Let the mixture sit for a few minutes so that the sauce has a chance to get friendly with the chicken.
- Meanwhile, heat a large skillet over medium heat.
- Add 1 teaspoon butter to the pan. Or don't. It's delicious to use butter, but you will still get a nice crispy quesadilla on a dry pan.
- Place one tortilla on the hot pan and immediately sprinkle with cheese. Anywhere between 1/4 and 1/2 cup is fine.
- Use a spoon to add some of the chicken on top of the cheese. Spread evenly. Sprinkle on some chopped cilantro if you want.
- Sprinkle with more cheese, 1/4 to 1/2 cup, depending on how much of a cheese fanatic you are.
- Top with another tortilla.
- Continue cooking over medium heat until the bottom is light brown and crispy. Use a spatula to flip the quesadilla, and repeat on the other side.
- Repeat with the remaining ingredients.
- Serve with the remaining enchilada sauce for dipping. You can heat it up in the microwave if you want, or serve room temperature.
- Serve with chopped cilantro and sliced avocado.
Nutrition Facts : ServingSize 1 quesadilla, Calories 861 kcal, Fat 44 g, SaturatedFat 22 g, Cholesterol 198 mg, Sodium 2179 mg, Carbohydrate 55 g, Fiber 3 g, Sugar 9 g, Protein 61 g, UnsaturatedFat 13 g
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
EASY CHICKEN QUESADILLAS
For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.
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