serves 4-6
ingredients:
1 10 oz can green or red enchilada sauce
1/4 C heavy cream
4 flour tortillas (8 inch)
2 C grated monterey jack (plus a little extra for the top)
1 rotisserie chicken (3/12-4 lb) shredded
1/2 small red onion finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 C salsa
1 avocado, diced
1 C fresh cilantro leaves
directions:
heat oven to 400 degrees F.
in a small bowl, combine the enchilada sauce and cream.
spoon 1/4 C of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springfrom pan.
top with 1 tortilla and a 1/3 each of the cheese, chicken, onion, and zucchini.
repeat twice to form a total of 3 layers.
top with the remaining tortilla, sauce mixture, and cheese.
cover loosely with foil and back for 20 minutes.
uncover and bake 10 more mintures more.
slice into wedges and serve with the salsa, avocado, and cilantro.
*for a vegetarian version of quesadilla pie, replace the chicken with 2 cups frozen corn that has been thawed and patted dry.
9 comments:
yummmmmmy! that looks delish! :)
Love the vegetarian options! You know I love a good enchilada!!
Yummy!!! I will definitely be trying that recipe!
Hey Annalee, I am friends with Tiffany Browder and I have been following your blog since before you had Adelaide. My daughter, Avery Kate is 8 months old today. I have really enjoyed reading your blog! (Tiffany told me I should tell you I follow your blog!) To view my blog email me at jacksonfamilyblog@gmail.com
Mmm, looks yummy. I might have to try that one when we get out for winter break.
That looks so yummy! I can't wait to add all the ingredients to my grocery list!!
i want to know how you eat stuff like this and still stay super skinny!! :)
mmmm your making me hungry
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