Chicken quesadilla casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, dab dry and cut into cubes of approx. 3 cm. Quarter peppers, remove seeds, wash and cut into strips. Clean and wash spring onions and cut into rings. Clean and halve mushrooms. Peel garlic and chop finely. Heat oil in a pan.

2. 2

   Brown the chicken cubes in it until golden brown. Season with salt and pepper. Remove from the pan, fry the vegetables and add to the chicken cubes. Pour milk into the pan. Add sour cream. Coarsely grate the Gouda. Melt half the grated cheese in the sauce. Season with chilli powder, salt, pepper and paprika. Mix half of the sauce with meat and vegetables. Fry the tortillas one after the other in a pan without fat. Grease the casserole dish ( x cm). Cover each tortillas with 2 tablespoons of the filling and roll up.

3. 3

   Melt half the grated cheese in the sauce. Season with chilli powder, salt, pepper and paprika. Mix half of the sauce with meat and vegetables. Fry the tortillas one after the other in a pan without fat. Grease the casserole dish ( x cm). Cover each tortillas with 2 tablespoons of the filling and roll up. Place the tortillas in the dish, pour the rest of the sauce over them and sprinkle with the remaining grated cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes

4. 4

   Wash the parsley and dab dry. Pluck the leaves from the stems and cut them into strips, sprinkle over the casserole

Nutrition Facts

KCAL
710 kcal

CARBS
48 g

FATS
35 g

PROTEINS
52 g