Chicken Quesadilla Pie – a delicious recipe with chicken breasts, olive oil, red enchilada sauce, heavy whipping cream, flour tortillas, shredded monterey jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Drizzle the chicken with olive oil and season with salt and pepper.
3
Bake for 15-20 minutes or until cooked through.
4
Let cool and finely chop.
5
In a small bowl, mix the sauce and cream.
6
Spoon 1/4 of the sauce mix on the bottom of the casserole dish.
7
Tear up the tortilla and spread along the bottom on top of the sauce.
8
Cover with a third each of the cheese, chicken, onion and black beans.
9
Repeat twice-There should be three layers.
10
Top with the remaining tortilla, sauce mix and cheese.
11
Cover tightly with foil and put it in the freezer if you want to or skip to cooking instructions.
12
Thaw.
13
Preheat oven to 400 degrees.
14
Baked covered for 20 minutes, uncover and bake 10 minutes more.
3575
kcal
Calories
44
g
Fat
642
g
Carbs
131
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 tablespoons olive oil, 1 (10 ounce) can red enchilada sauce, ¼ cup heavy whipping cream, and more.
Yes, Chicken Quesadilla Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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