Description
These 10 Minute Enchilada Quesadillas are a quick and delicious fusion of Mexican flavors, combining rotisserie chicken, savory enchilada sauce, and melted cheddar cheese sandwiched between crispy tortillas. Perfect for a speedy lunch or dinner, they can be customized with fresh cilantro and avocado slices for a fresh finish.
Ingredients
Scale
Filling
- 2 cups rotisserie chicken, shredded
- 10 ounce (or larger) can enchilada sauce (about half for filling, rest for dipping)
Quesadillas
- 8 tortillas (flour or preferred type)
- 3-4 cups shredded cheddar cheese
- Butter for frying (optional, about 1 teaspoon per quesadilla)
Garnishes
- Chopped cilantro (optional, for mixing and serving)
- Sliced avocado (for serving)
Instructions
- Prepare the chicken mixture: Place 2 cups of shredded rotisserie chicken in a bowl. Open the enchilada sauce can and pour roughly half the contents over the chicken, reserving the rest for dipping. Stir until the chicken is evenly coated.
- Let flavors meld: Allow the chicken and sauce mixture to sit for a few minutes so the flavors combine well.
- Heat the pan: Preheat a large skillet over medium heat to prepare for cooking the quesadillas.
- Add butter to skillet (optional): Add approximately 1 teaspoon of butter to the pan if desired. This helps create a crispier, richer crust, but quesadillas will also crisp nicely on a dry skillet.
- Assemble the quesadilla base: Place one tortilla in the hot skillet and immediately sprinkle 1/4 to 1/2 cup of shredded cheddar cheese evenly over it.
- Add chicken and cilantro: Spoon some of the enchilada chicken mixture over the cheese and spread evenly. Optionally sprinkle chopped cilantro on top for added freshness.
- Top with more cheese: Sprinkle another 1/4 to 1/2 cup of shredded cheddar cheese over the chicken mixture to help the quesadilla hold together and boost cheesiness.
- Finish assembly: Cover the fillings with another tortilla, pressing down gently.
- Cook until crispy: Let the quesadilla cook over medium heat until the bottom tortilla is golden brown and crispy. Then carefully flip using a spatula and cook the other side similarly.
- Repeat process: Repeat steps 5 to 9 with the remaining tortillas, chicken mixture, and cheese to make all quesadillas.
- Heat enchilada sauce for dipping: Warm the reserved enchilada sauce in the microwave or serve at room temperature alongside the quesadillas.
- Garnish and serve: Serve quesadillas garnished with additional chopped cilantro and sliced avocado for a flavorful, fresh contrast.
Notes
- Butter is optional but recommended for a richer, crispier quesadilla.
- You can adjust cheese quantities to suit your taste preference — more cheese makes for a gooier quesadilla.
- Using rotisserie chicken makes this recipe quick and convenient, but cooked shredded chicken from scratch works too.
- Serve with extra enchilada sauce for dipping to enhance the flavors.
- Try adding jalapeños or other toppings if you like a spicy kick.
