Enchilada Quesadillas Recipe

Name: Enchilada Quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
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 Old El Paso™ flour tortillas for burritos (8-inch; from 11-oz package); 2 tablespoons vegetable oil; 1/4 cup Old El Paso™ enchilada sauce (from 10-oz can); 1 cup shredded Colby-Monterey Jack cheese blend (4 oz); Old El Paso™ Thick 'n Chunky salsa, if desired

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 Old El Paso™ flour tortillas for burritos (8-inch; from 11-oz package)
2 tablespoons vegetable oil
1/4 cup Old El Paso™ enchilada sauce (from 10-oz can)
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

PREP TIME 20m	TOTAL TIME 20m
YIELD 4 servings

Instructions

In medium bowl, mix chicken, roasted peppers and sour cream.
Heat 12-inch nonstick skillet over medium heat.
To prepare each quesadilla, brush one side of tortilla with some of the oil.
Place tortilla, oiled side down, in skillet.
Brush 1 tablespoon enchilada sauce over entire tortilla.
Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese.
Fold other half of tortilla over filling, pressing down slightly.
Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted.
Repeat to make remaining quesadillas.
Cut each quesadilla into 4 wedges. Serve with salsa.