Last updated on May 28th, 2018 at 12:40 pm
These Chicken Enchilada Quesadillas will surely satisfy your Mexican cravings. You’ll get the bold flavors of chicken enchiladas but packed in a quesadilla for a fun and simple recipe you can make and enjoy any night of the week!
Now that I’ve given you my recipe for my enchilada sauce, it’s time to put it to good use by making these delicious and simple to make chicken enchilada quesadillas. These quesadillas are incredibly easy to make and I love to use already cooked chicken to simplify my life even more.
I usually like to buy whole roast chickens because I find them really versatile and I usually just pick the meat off the bones and use that in quesadillas like this or chicken enchiladas, taquitos, you name it.
But you know what’s great about these quesadillas? They are BAKED in the oven, which means you can make a few at a time, depends on how big your baking sheet is, so it’s faster and they turn out super crispy.
Ever since I started baking my quesadillas, I haven’t cooked them any other way. I really love how simple it is. I used to use my panini maker, but I used to make a lot of mess and I could only do one at a time, so this is the best and easiest way. In 10 minutes you have 4 quesadillas, ready to be devoured.
How about those quesadillas? The options are endless! Try some of my other quesadillas while you’re at it:
- Grilled Vegetable Quesadillas
- Buffalo Chicken Quesadillas
- Shrimp Fiesta Quesadillas
- Breakfast Quesadillas
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These Chicken Enchilada Quesadillas will surely satisfy your Mexican cravings. You'll get the bold flavors of chicken enchiladas but packed in a quesadilla for a fun and simple recipe you can make and enjoy any night of the week!
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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