Extra-wide egg noodles and Bechamel sauce are combined in this chicken casserole recipe. This dish is pleasant and may be modified in a variety of ways to suit the preferences of each family.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 quesadilla |
Ingredients
- 1 (8 inch) flour tortilla
- 2 ounces shredded Oaxaca cheese
- 1 tablespoon Buffalo sauce
- 1 tablespoon ranch dressing
- 2 ounces chopped cooked chicken breast
Instructions
- Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.
- Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.
- Remove from skillet and cut quesadilla into 4 triangles.
Nutrition Facts
| Calories | 555 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 13 g |
| Sodium | 1208 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |