Chicken Enchilada Quesadillas
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These Chicken Enchilada Quesadillas will definitely satisfy your Mexican cravings. You’ll get the bold flavors of chicken enchiladas all packed in a fun quesadilla. This recipe is so simple you’ll be making it any night of the week!
Chicken Enchilada Quesadillas
So you’ve made my enchilada sauce, and you’re so addicted that now you want as many uses for it as possible! Well luckily for you this chicken enchilada quesadilla recipe is exactly what you’ve been craving all day. It’s simple, packed full of flavor, and as fun to eat as it is to make!
This dish has it all; it’s a bit spicy, full of sweet corn, and oozing with gooey cheese. Let’s get baking asap!
Quesadillas?
If you’re unfamiliar with this little hand held entree then you’re about to be. Quesadillas are a traditionally Mexican dish, stuffed full of cheese and occasionally some meant and veggies.
I like to use roasted chicken because it really makes this dish satisfying in flavor and density. It’s also the perfect way to use up your leftovers from my Pressure Cooker Whole Chicken recipe. I also bake these in the oven rather than on a skillet so that they get all kinds of crispy.
Ingredients In Chicken Enchilada Quesadillas
- Chicken – As I said before I like to use shredded roasted chicken. If breast or thigh is all you have on hand just be sure to shred it up before adding to this dish.
- Corn – If you really want to go the extra mile fresh corn would be delicious, I wanted something quick and easy though so frozen or canned is perfectly fine.
- Black beans – Drained and rinsed right from the can.
- Enchilada sauce – My recipe is perfect for this dish, trust me it’s worth it!
- Tortillas – I used flour as I want to make sure it holds up to the weight of our fillings and gets nice and crispy but corn will work fine as well.
- Cheese – We want something melty, so I recommend Monterey Jack. Cheddar or mozzarella will work just fine as well!
- Garnish – Minced green onion and fresh cilantro.
How To Make Chicken Enchilada Quesadillas
- Preheat your oven: To 425 F degrees.
- Fill those quesadillas: In a medium size bowl add the shredded chicken, corn, black beans, enchilada sauce and toss everything well. Take a large tortilla and add about 1/4 of the chicken and spread it over half of the tortilla. Sprinkle with Monterey Jack cheese. Garnish with cilantro and green onions. Fold in half and press down gently. Repeat with the remaining ingredients.
- Finish the dish: Place the quesadillas on a baking sheet and place the baking sheet in the oven. Bake for about 8 minutes, turning them over half way through if necessary. Remove the chicken enchilada quesadillas from the oven, cut in half and serve with sour cream or guacamole if preferred.
Storing Leftover Chicken Quesadillas
Store in an airtight container in the fridge for up to 3 days be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the chicken enchilada quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Craving More Mexican Dishes? Try These Recipes:
- Mexican Street Corn Salad
- BBQ Chicken Mango Quesadillas
- Chicken Enchilada Taquitos
- Baked Breakfast Taquitos
- Pork Carnitas
- White Chicken Enchiladas
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Chicken Enchilada Quesadillas
Video
Ingredients
- 2 large chicken breasts (cooked, shredded)
- ½ cup corn (canned or frozen)
- ¾ cup black beans (drained and rinsed)
- 1 cup enchilada sauce
- 4 large flour tortillas
- 1 cup Monterey Jack cheese
- ¼ cup cilantro (fresh, chopped)
- 4 green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425℉.
- In a medium size bowl add the shredded chicken, corn, black beans, enchilada sauce and toss everything well.
- Take a large tortilla and add about ¼ of the chicken and spread it over half of the tortilla. Sprinkle with ¼ of Monterey Jack cheese. Garnish with cilantro and green onions. Fold in half and press down gently. Repeat with the remaining ingredients.
- Place the quesadillas on a baking sheet and place the baking sheet in the oven. Bake for about 8 to 10 minutes, turning them over half way through if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
- Remove the quesadillas from the oven, cut in half and serve with sour cream or guacamole if preferred.
Notes
- I usually buy a roast chicken and use the chicken breasts from it. You could boil 2 chicken breasts by boiling them for about 15 to 20 minutes or until cooked through and no longer pink inside. Use a meat thermometer to make sure the chicken is cooked through. You need an internal temperature of 165 F degrees (75 C).
- Alternatively, you could grill the quesadillas or use a panini maker or even cook them in a skillet. If you’re using a skillet, spray the bottom of the skillet with cooking spray, then place the quesadilla and cook on both sides until golden brown, about 3 minutes per side.
- Store in an airtight container in the fridge for up to 3 days be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the chicken enchilada quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
