WLBT.com - Jackson, MSRoasted Chicken Quesadilla Casserole

Roasted Chicken Quesadilla Casserole

Ingredients:

1 10-ounce can green or red enchilada sauce

1/4 cup heavy cream

4 8-inch flour tortillas

2 cups (8 ounces) grated pepper jack, plus 1/4 cup for the top

1 3 1/2- to 4-pound rotisserie chicken, shredded

1/2 small red onion, finely chopped

1/2 cup of yellow pepper, coarsely chopped

1/2 cup of orange pepper, coarsely chopped

15 oz. Can of black beans, washed and drained

1 cup salsa

1 avocado, diced

1 cup fresh cilantro leaves

Directions:

Preheat oven to 375° F.

In a small bowl, combine the enchilada sauce and cream. Spray a shallow 2-quart casserole dish and spoon 1/4 cup of the enchilada sauce mixture in the bottom. Top with 1 tortilla and a third each of the cheese, chicken, onion, and peppers, and black beans.

Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.

Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.

Serve with the salsa, avocado, and cilantro.

Questions? Email Julie Levanway.

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