• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Chicken Lunch Dinner 30 Minutes or Less Mexican
5 from 5 votes

Chicken Enchilada Quesadillas

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •2/6/23 6 Comments

This post may contain affiliate links. Please read my disclosure policy.

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
Table of Contents Open
  • Chicken Enchilada Quesadillas
  • Quesadillas?
  • Ingredients In Chicken Enchilada Quesadillas
  • How To Make Chicken Enchilada Quesadillas
  • Storing Leftover Chicken Quesadillas
  • Craving More Mexican Dishes? Try These Recipes:
  • Chicken Enchilada Quesadillas
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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:

  • Mexican Street Corn Salad
  • BBQ Chicken Mango Quesadillas
  • Chicken Enchilada Taquitos 
  • Baked Breakfast Taquitos
  • Pork Carnitas
  • White Chicken Enchiladas

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.

side view shot of chicken enchilada quesadillas stacked and garnished with green onion and a lime wedge
Print
5 from 5 votes

Chicken Enchilada Quesadillas

Prep 10 minutes minutes
Cook 10 minutes minutes
Total 20 minutes minutes
Rate Recipe
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!
4

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 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

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 230
  • 4
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Mindy Hofmann
Mindy Hofmann
Posted: 3 years ago

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!

0
Reply
Shirley Temple
Shirley Temple
Posted: 5 years ago

5 stars
Very good and very easy.

0
Reply
Darlene
Darlene
Posted: 5 years ago

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

0
Reply
Geeni
Geeni
Posted: 5 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Geeni
Posted: 5 years ago

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

0
Reply
Speed, Testera
Speed, Testera
Posted: 5 years ago

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

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz