GRILLED ENCHILADA QUESADILLAS

Grilled Enchilada Quesadillas image

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

Ingredients

1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
1/4 cup roasted red bell pepper strips (from a jar)
1/4 cup sour cream
8 (7 to 8-inch) flour tortillas
1/4 cup Old El Paso™ Enchilada Sauce
Salsa, if desired

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