Chicken Enchilada Quesadillas
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
375 kcal
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Course
Main Course, Appetizer, Lunch
Chicken Enchilada Quesadillas
Description
This recipe prepares Chicken Enchilada Quesadillas by combining cooked shredded chicken with corn, black beans, and enchilada sauce to create a flavorful filling. The mixture is spread evenly over half of each large flour tortilla, then sprinkled with Monterey Jack cheese, fresh cilantro, and chopped green onions. Each tortilla is folded over and pressed gently before baking at 425°F until the quesadillas are crisp on the outside and the cheese has melted inside.
The baking method creates a nicely crisped exterior while keeping the inside moist and cheesy. The combination of enchilada sauce with beans and corn adds a southwestern flavor profile, balanced by fresh herbs and creamy cheese.
These quesadillas can be served with sour cream or guacamole to complement their flavors and provide additional creaminess. They work well as a main dish for lunch or dinner. Alternative cooking methods include using a skillet or panini maker to achieve a similar result.
Make-ahead tips include storing baked quesadillas in an airtight container in the fridge for up to three days and reheating on the stove to keep the tortilla crispy. They can also be frozen individually wrapped for up to four months.
Ingredients
- 2 large chicken breast 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
Instructions
- Preheat your oven to 425℉.
- 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 ¼ of the chicken and spread it over half of the tortilla. Sprinkle with ¼ 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.
Notes
- Use cooked shredded chicken from a roast chicken or boil breasts until fully cooked (165°F internal temperature) before shredding.
- Quesadillas can be cooked in a skillet with cooking spray or a panini press as alternative methods to baking.
- Store leftovers in an airtight container in the fridge for up to 3 days, reheating on the stove helps keep tortillas crispy.
- For freezing, wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 375kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 1086mg | 45% |
| Potassium | 304mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 292mg | 29% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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