ENCHILADA QUESADILLAS

Enchilada Quesadillas image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

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Ingredients

1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/4 cup sour cream
4 Old El Paso™ flour tortillas for burritos (8-inch; from 11-oz package)
2 tablespoons vegetable oil
1/4 cup Old El Paso™ enchilada sauce (from 10-oz can)
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

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