Chicken Verde Quesadillas Recipes

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CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

Enjoy the dining out experience at home with this restaurant-inspired recipe.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 35m

Yield 4

Number Of Ingredients 9

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 (4 ounce) can chopped green chiles, drained
1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 (6 inch) flour tortillas

Steps:

  • Heat oven to 350 degrees F.
  • Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 650.6 calories, Carbohydrate 44.1 g, Cholesterol 128.6 mg, Fat 37.5 g, Fiber 2.7 g, Protein 36 g, SaturatedFat 17.2 g, Sodium 1290.7 mg, Sugar 5 g

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

EASY CHICKEN VERDE QUESADILLAS



Easy Chicken Verde Quesadillas image

This easy dish really does prove that simple is often best. My family loves Mexican food and this is a great way to quickly whip-up a hunger-satisfying snack. Sometimes there's just no need to over-complicate things in the kitchen. I have a real fondness for salsa verde and used Reta Smith's recipe for it in this dish. If you...

Provided by Michell James

Categories     Tacos & Burritos

Number Of Ingredients 5

2 c shredded chicken (i used leftovers)
1 pkg flour tortillas
1/2 c salsa verde
2 Tbsp vegetable oil
2 c your favorite shredded cheese

Steps:

  • 1. Preheat a large skillet over med heat.
  • 2. Brush tortilla with vegetable oil, place oil side down in skillet.
  • 3. Sprinkle tortilla with some of the cheese and the chicken, add several dollops of salsa verde, cover with another tortilla and brush top with vegetable oil.
  • 4. When bottom tortilla browns and crisps up, carefully flip and brown other side. Repeat until you use all tortillas.

CHICKEN VERDE QUESADILLAS



Chicken Verde Quesadillas image

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1-1/2 cups (about 7-1/2 ounces) frozen corn
1 small zucchini, chopped
1 poblano pepper, thinly sliced
2 cups frozen grilled chicken breast strips, thawed and chopped
3/4 cup green enchilada sauce
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
8 flour tortillas (10 inches)
4 cups shredded Monterey Jack cheese
Pico de gallo, optional
Sour cream, optional

Steps:

  • Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through., Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Nutrition Facts : Calories 1083 calories, Fat 55g fat (27g saturated fat), Cholesterol 132mg cholesterol, Sodium 2449mg sodium, Carbohydrate 94g carbohydrate (13g sugars, Fiber 8g fiber), Protein 56g protein.

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