Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast.
Grilled Enchilada Quesadillas
- Prep Time 15 min
- Total 15 min
- Servings 4
- Ingredients 7
Ingredients
- 1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped
- 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
- 1/4 cup roasted red bell pepper strips (from a jar)
- 1/4 cup sour cream
- 8 (7 to 8-inch) flour tortillas
- 1/4 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- Salsa, if desired
Instructions
-
Step1Heat closed contact grill for 5 minutes.
-
Step2Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
-
Step3When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.
Nutrition
460
Calories
19g
Total Fat
33g
Protein
39g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Quesadi11a
- Calories
- 460
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 90mg
- 30%
- Sodium
- 810mg
- 34%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 14%
- 14%
- Calcium
- 32%
- 32%
- Iron
- 18%
- 18%
Exchanges:
2 1/2 Starch; 3 1/2 Lean Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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