Chicken Enchilada Quesadillas
A quick and satisfying Mexican-inspired quesadilla filled with shredded chicken, enchilada sauce, beans, corn, and cheese.
Equipment
- Baking Sheet
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
- Oven
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 shredded
- 1/4 cup cilantro fresh, chopped
- 4 green onions chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet.
- In a medium mixing bowl, combine the shredded chicken, corn, drained black beans, and enchilada sauce; toss until evenly coated.
- Lay one tortilla on a work surface. Spoon about 1/4 of the chicken mixture onto half of the tortilla, spreading evenly.
- Sprinkle about 1/4 cup of the Monterey Jack cheese over the chicken mixture, then top with about 1/4 of the chopped cilantro and 1 chopped green onion.
- Fold the tortilla in half to enclose the filling and gently press down to flatten; repeat to make the remaining three quesadillas.
- Arrange the folded quesadillas on the prepared baking sheet and bake for about 8–10 minutes until the tortillas are crisp and the cheese is melted, flipping halfway if your oven browns unevenly.
- Remove from the oven, let rest briefly, cut each quesadilla in half, and serve with sour cream or guacamole if desired.
Notes
- Use cooked shredded chicken from a rotisserie or roast for convenience.
- To cook raw chicken breasts, boil 15–20 minutes or until internal temperature reaches 165°F (75°C).
- You can cook quesadillas in a skillet or panini press instead of baking.
- Spray the skillet with cooking spray and cook about 3 minutes per side until golden if using a pan.
- Wrap quesadillas individually in parchment before freezing for longer storage.