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
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.
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.
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
Chicken Enchilada Quesadillas
Ingredients
- 2 large chicken breasts cooked, shredded
- 1/2 cup corn canned or frozen
- 3/4 cup black beans drained and rinsed
- 1 cup enchilada sauce
- 4 large flour tortillas
- 1 cup Monterey Jack cheese
- 1/4 cup cilantro fresh, chopped
- 4 green onions chopped
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.
Watch How To Make It
Notes
Nutrition
Shirley Temple says
April 10, 2018 at 6:20 amVery good and very easy.
Darlene says
April 9, 2018 at 8:55 amI made these as directed and we loved them ! So easy and baking them in the oven was ideal. A KEEPER!!
Geeni says
April 2, 2018 at 9:20 amAre 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.
Joanna Cismaru says
April 2, 2018 at 3:47 pmIt’s the large size tortillas. The jumbo size ones would probably be too big.
Speed, Testera says
March 28, 2018 at 12:32 pmIt’s very easy and pretty fast to make this great looking chicken enchilada quesadillas.