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Home / Recipes

Chicken Enchilada Quesadillas

20 minutes
5 from 5 votes
6 Comments
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by: Joanna Cismaru
05.25.19

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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 cut and stacked on top of each other garnished with green onion

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.

process shots for making chicken enchilada quesadillas

Ingredients In Chicken Enchilada Quesadillas

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • 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.

overhead shot of chicken enchilada quesadillas on a cutting board garnished with tomatoes and chips in the background

How To Make Chicken Enchilada Quesadillas

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • 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.

chicken enchilada quesadillas stacked on a cutting board garnished with sour cream, cilantro and green onions

Craving More Mexican Dishes? Try These Recipes:

  • Shrimp Fiesta Quesadillas
  • Mexican Street Corn Salad
  • Mini Mexican Street Corn Salad Tacos
  • Chopped Mexican Chicken Salad
  • Chicken Enchilada Taquitos 
  • Baked Breakfast Taquitos
  • Pork Carnitas
  • White Chicken Enchiladas

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side view shot of chicken enchilada quesadillas stacked and garnished with green onion and a lime wedge

Chicken Enchilada Quesadillas

5 from 5 votes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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!

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
US Customary - Metric

Instructions

  • Preheat your oven to 425 F degrees.
  • 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 1/4 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.

Video

Recipe Notes

  1. 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).
  2. 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.
  3. 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:

Serving: 1quesadillaCalories: 375kcal (19%)Carbohydrates: 48g (16%)Protein: 16g (32%)Fat: 13g (20%)Saturated Fat: 6g (38%)Cholesterol: 25mg (8%)Sodium: 1086mg (47%)Potassium: 304mg (9%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 855IU (17%)Vitamin C: 4.8mg (6%)Calcium: 292mg (29%)Iron: 3.5mg (19%)
Course:Appetizer, Lunch, Main Course
Cuisine:American, Mexican
Keyword:chicken enchilada quesadillas, quesadillas
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

 

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Mindy Hofmann says

    May 6, 2020 at 6:50 pm

    5 stars
    Made this recipe tonight using chicken, cooked broccoli, beans and your recipe for Enchilada Sauce. Cooking them in the oven was so easy and the whole family loved it. Thank you!

    Reply
  2. Shirley Temple says

    April 10, 2018 at 6:20 am

    5 stars
    Very good and very easy.

    Reply
  3. Darlene says

    April 9, 2018 at 8:55 am

    5 stars
    I made these as directed and we loved them ! So easy and baking them in the oven was ideal. A KEEPER!!

    Reply
  4. Geeni says

    April 2, 2018 at 9:20 am

    Are you using the jumbo size tortillas here, or the middle size? (My brand calls the largest ones Burrito, and the mid-size ones Enchilada.) It’s hard to get a sense of scale from the pics, and I definitely want the tasty proportions to be right.

    Reply
    • Joanna Cismaru says

      April 2, 2018 at 3:47 pm

      It’s the large size tortillas. The jumbo size ones would probably be too big.

      Reply
  5. Speed, Testera says

    March 28, 2018 at 12:32 pm

    5 stars
    It’s very easy and pretty fast to make this great looking chicken enchilada quesadillas.

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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