Serves: 5
Total Calories: 417
Grease a 9 x 13 inch pan. Warm 1/3 of the tortillas in tortilla warmer. Warm butter and chicken broth and mix; brush each with melted butter and chicken broth. Layer in bottom of pan. Sprinkle with 1/2 of red peppers. Layer with half of the tomato slices and 1/2 of the green onions. Sprinkle with salt and pepper. Cover with 1/2 of the cooked and shredded chicken. Sprinkle 1 cup of shredded Jack cheese on top of chicken. Repeat layer of 1/3 tortillas, red peppers, tomato slices, green onions, chicken and Jack cheese. Finish with remaining 1/3 tortillas on top.
Cover with foil and bake at 350 degrees for 30 minutes or until filling is heated and cheese is melted.
This Chicken & Vegetable Quesadilla Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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