Chicken Quesadilla Casserole

 

My Chicken Quesadilla Casserole is one of Matt's favorites and is very simple to make.  The recipe itself is kind of my own concoction based on a couple of different recipes and just putting together the things that Matt and I like best and it makes a lot so not having to cook for a couple extra days is a definite bonus for me.  Every other quesadilla casserole that I have seen recipes for are nothing like this.  I hope you enjoy it as much as we do!



Ingredients

• 4 Boneless chicken breasts (Can use less chicken or if you feel like de-boning, just use chicken legs, thighs or whatever else you have)
• 2 chicken bullion cubes
• 3 Tbsp. olive oil
• 2 cups uncooked minute rice
• 1/2 cup fresh cut cilantro (set 2 tbsp. aside)
• 6-8 large flour tortilla shells
• 24 oz. Tostitos Chunky Salsa-Medium flavor (Or use your favorite salsa)
• 19 oz. Las Palmas Green Chile Sauce (Any green chile sauce works just make sure it's about this amount)
• 24 oz. shredded mozzarella cheese
• Pinch salt and pepper

Directions

1. Cut chicken into small pieces and cook in frying pan with 1 tbsp. olive oil, bullion cubes and a pinch of salt and pepper and 1 tbsp. of the fresh cilantro for flavoring.
2. Cook minute rice according to package directions.  Adding 1 tbsp olive oil and fresh cut cilantro to water before adding rice.  Set aside.
3. In a medium bowl combined salsa and green chile sauce.  Set aside.
4. Using fingertips spread remaining 1 tbsp. olive oil in bottom of 9x13 casserole dish (can use cake pan instead of casserole dish)
5. Layer 2 tortilla shells on bottom of dish.  Cut a third shell to fill in the missing spots.  It's okay if the overlap in the middle.
6. Layer over top of shells in following order: 1/2 of rice, 1/2 salsa/green chile, 1/2 chicken, 1/3 cheese.
7. Create second layer: Shells, second 1/2 of rice, 1/2 of remaining salsa (1/4 total remains as unused), 1/2 chicken, 1/3 cheese.
8. Create third layer: Shells, remaining 1/3 cheese.  Sprinkle remaining 1 tbsp cilantro over top.
9. Bake at 350 for 30-40 minutes or until top cheese layer is melted and browning slightly on the edges.
10. Cut and serve with sour cream on the side and top by drizzling with remaining salsa/chile sauce or your favorite hot sauce.

Substitutions or Variations

• Add black beans and/or corn to salsa/chile sauce.
• Substitute chicken with: Ground beef, steak, shredded beef, shredded chicken, shredded pork, shrimp or a combination of any that you like.
• Add chopped peppers and onions to one layer.  Can saute with chicken or put in fresh.
• Serve with a side or topped with guacamole.
• Serve with a side of fresh made salsa and chips.
• Add olives...but I wouldn't recommend it.  Blech! Yuck, olives!
• To make it spicier use hot salsa and chile sauce instead of medium.
• Use corn tortilla shells.