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Chicken Breast–Salsa Verde Quesadilla Casserole
Try this spicy dish for a Tex-Mex dinner that’s a little lighter and brighter. Stringy cheese, salsa verde, and cilantro are packed between layers of tortillas and baked until just crisp enough to cut into. With whole-wheat tortillas, chicken breast meat, and reduced-fat cheese, it’s a flavorful way to eat healthy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
Scale
- 2 (7-ounce) cans salsa verde
- 1 1/2 cups light sour cream
- 1/4 cup chopped fresh cilantro, plus extra for serving
- 1 tablespoon finely chopped serrano chile
- 4 (6-inch) whole-wheat tortillas
- 4 cups shredded cooked chicken breast meat
- 3 scallions, thinly sliced
- 2 cups shredded reduced-fat white cheddar or Mexican- blend cheese, plus 1/4 cup for serving
Instructions
- Preheat the oven to 375 degrees F and lightly coat a 9-inch cake pan or skillet with cooking spray.
- In a medium bowl, mix the salsa verde with 1 cup of the sour cream, the cilantro, and chile until smooth.
- Spoon one-quarter of the sauce into the pan. Place a tortilla on the sauce and add another quarter of the Add half of the chicken, half of the scallions, and half of the cheese. Repeat the layers: tortilla, sauce, chicken, scallions, and cheese. Add a third layer of tortillas and finish with the remaining sauce. Bake for 30 minutes. Top with remaining tortilla and 1/4 cup of cheese. Return to the oven for 5 minutes. Serve with the remaining sour cream and fresh cilantro.
Notes
- To cook the chicken, place 4 boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred.
