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Chicken Quesadilla Casserole
The Kelly Kitchen

Chicken Quesadilla Casserole

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Chicken Quesadilla Casserole is basically a casserole made from delicious chicken quesadillas! It contains layers of fried flour tortillas, shredded chicken, tomatoes, onions, jalapeños, black beans, Mexican cheese, and sour cream baked together in casserole form.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 Tbsp extra-virgin olive oil or vegetable oil, plus more for frying
  • 18 small flour tortillas
  • 2 cups chicken, shredded
  • 1 onion, chopped
  • 1-2 jalapeno peppers, seeded and diced, optional
  • 4 medium tomatoes, chopped
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 2 tsp minced garlic
  • Salt and Pepper to taste
  • 4 cups Mexican cheese, shredded
  • 1 cup sour cream
  • Cilantro, for garnish, optional

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

  1. Preheat oven to 350 degrees F. Spray a 13x9 pan with nonstick spray.
  2. Heat oil in a large saute pan over medium-high heat. Fry tortillas, one or two at a time, flipping over after about 15 seconds. Place on a paper towel lined plate and set aside. (Add more oil to the pan as needed.)
  3. After tortillas are done, add 2 Tbsp oil to the same saute pan. Add chicken and cook over medium-high heat until browned, about 3 minutes. Toss in onion, jalapenos, tomatoes, black beans, and minced garlic. Season with salt and pepper. Cook for an additional 6-7 minutes or until onions and peppers have softened a bit. Then, remove from heat and let cool slightly.
ASSEMBLY
  1. Place 6 of the fried tortillas in the bottom of the prepared 13x9 dish (they should overlap). Pour half of the chicken mixture (including juices) on top of tortillas. Top with 1 ½ cups shredded Mexican cheese, and half the sour cream spread across the top in dollops.
  2. Repeat with another 6 tortillas, the remaining chicken mixture, another 1 ½ cups shredded Mexican cheese, and remaining dollops of sour cream. Top with last 6 tortillas and 1 cup shredded Mexican cheese.
  3. BAKE: Cover 13x9 with foil loosely and bake for 25 minutes. Then, remove foil and bake for an additional 5-7 minutes. Remove and let rest for 10-15 minutes before serving. Garnish with cilantro if desired.
STORAGE
  1. Cover dish tightly and store in refrigerator for up to 3 days.

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