Chicken Enchilada Quesadillas
This Chicken Enchilada Quesadilla combines shredded chicken, zesty enchilada sauce, and gooey cheese for an irresistible weeknight meal!
Servings: 4 servings
Ingredients
For the Quesadillas:
- 2 large chicken breasts (cooked, shredded)
- 1 cup corn (canned or frozen)
- 1 cup black beans (drained and rinsed)
- 1 cup enchilada sauce
- 4 large flour tortillas
- 1 cup Monterey Jack cheese (shredded)
- 1/2 cup cilantro (fresh, chopped)
- 4 green onions (chopped)
Instructions
Instructions:
- In a mixing bowl, combine the shredded chicken, corn, black beans, and enchilada sauce. Stir until well mixed.
- Place a large skillet over medium heat and allow it to warm up.
- On one half of each tortilla, sprinkle a generous amount of Monterey Jack cheese, then add a portion of the chicken mixture. Top with cilantro and green onions, then fold the tortilla in half.
- Carefully place the folded quesadilla in the hot skillet. Cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted.
- Once cooked, remove the quesadillas from the skillet, let cool for a minute, then slice into wedges and serve warm.
Equipment
- Large Skillet
- Spoon or spatula
- Measuring cups
- Cutting Board
- Knife
Notes
- Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days.
- If using frozen corn, thaw and drain it well before adding it to the filling.
- Feel free to customize with other fillings like sautéed peppers or different types of cheese.