Chicken Enchilada Quesadilla are flavorful and fun! This Mexican dish is made with tortillas that are filled with cheese and a slightly spicy chicken filling then cooked so the cheese melts. The result is delicious.
Quesadilla can be made very simply with just cheese or filled with vegetables, beans, and meats. If you want to try some other combinations, check out Black Bean Pepper Quesadilla, Summer Shrimp Quesadilla , Loaded Chicken Quesadilla, Leftover Turkey Quesadilla and Corn Tortilla Quesadilla.
SOME THINGS TO KNOW:
- Salsa Verde is similar to green enchilada sauce but it is raw, not cooked. It would make a good substitution in this recipe if you cannot find the enchilada sauce.
- Jalapeno Pepper will give the filling a little kick of heat without being too overwhelming. Removing the seeds and the ribs from the pepper cuts down on the heat. Be careful when cutting them not to touch your eyes and wear gloves if you have them.
- The chicken filling would be just as good in a taco or burrito. You could also use it to top nachos.
- The filling can be frozen in an airtight container for 2-3 months. It will keep in the refrigerator for 3-4 days.
- To reheat leftover quesadilla, preheat the oven to 350 degrees. Place the quesadilla on a baking sheet and heat them for about 10 minutes until they are heated through. Turn them over halfway through the heating process.
Chicken Enchilada QuesadillaPrint This
- 1 tablespoon canola oil
- 1 pound lean ground chicken
- 1 green bell pepper, diced small
- ½ cup yellow onion, chopped
- 1 small jalapeno pepper, seeds and ribs removed, diced small
- 1 cup corn kernels, fresh or frozen
- 10 ounce can green enchilada sauce
- ¼ cup fresh cilantro, chopped
- 20 eight inch flour tortillas
- 5 cups shredded Mexican cheese blend
In a large skillet, heat the canola oil over medium low heat.
Add the chicken and cook it for 3 minutes, breaking up any chunks with a rubber spatula.
Add the bell pepper, onion, jalapeno pepper and corn. Cook for 5 minutes, stirring often until the chicken is no longer pink.
Add the enchilada sauce and cilantro to the skillet. Raise the heat setting to high to bring the mixture to a boil. Once it reaches the boiling point, turn the heat down to the low setting and simmer the mixture uncovered for 10 minutes.
To make the quesadillas, place a tortilla onto a griddle or into a skillet. There is no need to add oil.
Top the tortilla with ¼ cup of the cheese. Spread it out evenly over the tortilla.
Add ½ cup of the chicken mixture, spreading it out over the cheese.
Cover the chicken mixture with another ¼ cup of the cheese. Top the cheese with another tortilla.
Cook the quesadilla for 2-3 minutes on the first side until the cheese melts and the tortilla is a light golden brown.
Carefully turn the tortilla over and cook on the other side for 2-3 minutes until the cheese melts and it is a light golden brown.
If you will be cooking the quesadilla in batches, preheat the oven to 200 degrees. Place the cooked quesadilla onto a baking sheet and place them into the oven to keep them warm.