Ingredients for Chicken Quesadilla Casserole
- 1.5 lbs boneless, skinless chicken breasts
- Olive Oil
- Onion
- Rotel Tomatoes
- 1 (15 ounce) can black beans (rinsed and drained)
- Tomato Sauce
- Whole Kernel Corn
- 1 teaspoon chili powder
- Garlic Powder
- Cumin
- Oregano
- Cheddar Cheese
- Flour Tortillas
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How to Make Chicken Quesadilla Casserole
- Preheat oven to 375°F (190°C).
- Cook 1.5 lbs boneless, skinless chicken breasts by grilling or boiling until cooked through. Shred the chicken.
- In a large bowl, combine the shredded chicken with 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can corn (drained), 1 cup salsa, and 1 teaspoon chili powder.
- Spread 1/2 cup of your chosen salsa on the bottom of a 9x13 inch baking dish.
- Layer 6-8 whole wheat or corn tortillas over the salsa. Slightly overlap them to cover the bottom.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle 1 1/2 cups of shredded light cheddar cheese (or your preferred cheese) over the chicken.
- Layer the remaining tortillas on top of the cheese, slightly overlapping.
- Spread the remaining chicken mixture over the tortillas.
- Top with the remaining 1 1/2 cups of cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let stand for 5-10 minutes before serving. Garnish with sour cream, avocado, and cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
17g
Fat
45g
Carbs
10g
