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5 from 5 votes

Chicken Enchilada Quesadillas

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Lunch, Main Course
Cuisine: American, Mexican
Keyword: chicken enchilada quesadillas, quesadillas
Servings: 4
Calories: 375kcal

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.

Video

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition

Serving: 1quesadilla | Calories: 375kcal | Carbohydrates: 48g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1086mg | Potassium: 304mg | Fiber: 5g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 4.8mg | Calcium: 292mg | Iron: 3.5mg