Chicken Quesadilla Bake
- 3 tbsp butter, melted
- 8 burrito flour tortilla shells
- 4 cups rotisserie chicken, shredded
- 4 cups shredded Cheddar cheese
- 1 tsp chili powder
- 1 tsp minced garlic or garlic powder
- ½ teaspoon onion salt
- 1 4 oz can diced green chiles, drained
- 1 15.5 oz can of hominy or corn, drained
- 1 7.75 oz can of El Pato Hot Tomato Sauce
Preheat oven to 425°.
The Chicken Quesadilla Bake is cooked between two full size (12"x17") baking sheets. Use one half of the melted butter to coat the bottom of one baking sheet.
Place two of the tortilla shells on each long edge so that half of the tortilla shells are hanging over the edge. Place a tortilla shell in the same fashion over each short edge of the baking pan. Finally, place one tortilla shell in the center of the baking sheet so that the entire bottom of the baking sheet is covered.
Mix ground chicken with chili powder, garlic, and onion salt.
Place half (2 cups) of the cheese on the tortilla shells that were placed on the baking sheet.
Add chicken, chilis, and hominy.
Pour El Pato Tomato Sauce over the top and then add the remainder of the cheese.
Place the final tortilla shell in the center of the quesadilla. Fold all of the tortilla shells over the top and then brush the remaining butter over the surface.
Place the second baking sheet on top of the quesadilla and push down firmly. Bake for 25 - 30 minutes. Remove from oven and carefully remove from baking sheet. Cut in squares, we use kitchen scissors and then enjoy!