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Enchilada Quesadillas
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a quick Mexican skillet dish with chicken and cheesy goodness in just 20 minutes!
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 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 tablespoons vegetable oil
  • 1/4 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  • Thick & chunky salsa, if desired
Instructions:
  • Combine the chicken, roasted peppers, and sour cream in a mixing bowl.
  • Preheat a 12-inch nonstick skillet over medium heat. Brush one side of a tortilla with oil. Place the tortilla, oiled side down, in the skillet. Spread 1 tablespoon enchilada sauce over the entire tortilla. Layer half of the tortilla with 2 tablespoons of cheese, 1/4 cup chicken mixture, and another 2 tablespoons of cheese. Fold the other half of the tortilla over the filling, pressing down gently.
  • Cook the tortilla for 2 to 3 minutes, flipping once, until it's golden brown and the cheese is melted. Repeat the process for the rest of the quesadillas. Cut each quesadilla into 4 wedges and serve with salsa.

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