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Chicken Quesadilla Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 83 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Description

This 4-Ingredient Chicken Quesadilla Casserole is a quick, easy, and delicious dinner perfect for busy weeknights. Made with shredded chicken, salsa, cheese, and flour tortillas, it layers these simple ingredients into a hearty casserole that’s cheesy, flavorful, and sure to satisfy the whole family. You can customize it with your favorite garnishes like avocado, sour cream, or fresh cilantro for a fresh finish.

Ingredients

Scale

Main Ingredients

  • 2 cups diced or shredded cooked chicken (such as rotisserie chicken or leftovers)
  • 1 cup salsa, divided (or substitute with taco sauce or enchilada sauce)
  • 1 cup (4 ounces) grated sharp cheddar cheese or Mexican cheese blend, divided
  • 6 flour tortillas

Optional Garnishes

  • Fresh cilantro
  • Sliced green onions
  • Sliced olives
  • Sliced tomatoes
  • Diced avocado
  • Guacamole
  • Sour cream
  • Salsa
  • Fresh lime wedges

Instructions

  1. Preheat and Prepare Dish. Preheat your oven to 350°F (180°C). Lightly spray a 2-quart baking dish, roughly 8-inch or 9-inch square, with nonstick cooking spray to prevent sticking.
  2. Mix Chicken Mixture. In a large bowl, combine the diced or shredded cooked chicken with half of the salsa (½ cup) and half of the grated cheese (½ cup). Toss everything together until well coated.
  3. Layer the Casserole. Place 2 of the flour tortillas in the bottom of the baking dish. Tear them if needed to cover the bottom completely, allowing overlap. Next, spread half of the chicken mixture evenly over the tortillas. Drizzle ¼ cup of the remaining salsa on top.
  4. Repeat Layers. Layer 2 more tortillas on top of the chicken mixture. Spread the remaining chicken mixture over these, then drizzle the remaining ¼ cup salsa. Finish by placing the last 2 tortillas on top, covering the casserole.
  5. Bake Covered. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the casserole to heat through.
  6. Add Remaining Cheese and Finish Baking. Remove the foil and sprinkle the remaining ½ cup of cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the cheese has melted and the casserole is hot and bubbly.
  7. Serve and Garnish. Cut the casserole into squares and serve warm. Garnish with your choice of optional toppings like fresh cilantro, sliced green onions, diced avocado, sour cream, or fresh lime wedges for added flavor and freshness.

Notes

  • This recipe is perfect when you need a fast and easy dinner using just a few pantry staples.
  • Using rotisserie chicken saves time and adds great flavor.
  • Feel free to swap salsa for taco sauce or enchilada sauce to vary the flavor profile.
  • Garnishes like avocado, sour cream, and fresh cilantro elevate the dish and add texture and brightness.
  • You can add other fillings such as black beans, corn, or jalapeños for extra kick.

Nutrition

  • Serving Size: 1/4 of the casserole
  • Calories: 387 kcal
  • Sugar: 4 g
  • Sodium: 994 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 33 g
  • Cholesterol: 88 mg

Find it online: https://emilyscook.com/chicken-quesadilla-casserole-recipe/