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
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
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:
Mexican Street Corn Salad BBQ Chicken Mango Quesadillas Chicken Enchilada Taquitos Baked Breakfast Taquitos Pork Carnitas White Chicken Enchiladas
