Quesadilla Chicken Casserole

Here is a recipe that I think I have finally refined to our taste. The one in the picture, I made yesterday. It was made with leftover turkey.

Quesadilla Chicken Casserole

2 cups diced chicken or turkey

1 10 oz can cheddar cheese soup

4 oz. pepper jack cheese, cubed or grated

1 16 oz jar chunky salsa

8 (8 inch) tortillas (corn or flour, as preferred)

1 10 oz can enchilada sauce

1 cup grated cheese (I like the taco flavor shredded)

Preheat oven to 350. Mix first 4 ingredients in a saucepan. Heat through completely, until pepper jack cheese is melted.

Grease bottom and sides of 8”x12” baking dish with shortening or cooking spray. Line bottom and sides of baking dish with 1 layer of tortillas. You can use any size of tortillas, just tear them to fill in the empty spots. Spoon half of cheesy chicken mixture over tortillas. Repeat with another layer of tortillas and then cheesy chicken mixture. Add one more layer of tortillas. Pour can of enchilada sauce on top. Sprinkle cheese on top of sauce.

Cover loosely with aluminum foil and bake approximately 45 mins. Take cover off during last 10 minutes to brown the cheese.

You may want to serve with a dollop of sour cream and wedges of avocado, or a few black olives.

 

One of the reasons I like this recipe is that I can make it several hours ahead and refrigerate it until I pop it in the oven. That works really well with our longarm quilting schedule.