10 Minute Enchilada Quesadillas Recipes

CHICKEN ENCHILADA QUESADILLAS

Steps:

• Preheat your oven to 425 F degrees.
• 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 1/4 of the chicken and spread it over half of the tortilla. Sprinkle with 1/4 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.

10 MINUTE ENCHILADA QUESADILLAS

Steps:

• Add the chicken to a bowl. Open the can of enchilada sauce and pour some over the chicken. I used not quite half the can. (Keep in mind you need the rest for dipping, so don't go crazy.) Stir the chicken to coat.
• Let the mixture sit for a few minutes so that the sauce has a chance to get friendly with the chicken.
• Meanwhile, heat a large skillet over medium heat.
• Add 1 teaspoon butter to the pan. Or don't. It's delicious to use butter, but you will still get a nice crispy quesadilla on a dry pan.
• Place one tortilla on the hot pan and immediately sprinkle with cheese. Anywhere between 1/4 and 1/2 cup is fine.
• Use a spoon to add some of the chicken on top of the cheese. Spread evenly. Sprinkle on some chopped cilantro if you want.
• Sprinkle with more cheese, 1/4 to 1/2 cup, depending on how much of a cheese fanatic you are.
• Top with another tortilla.
• Continue cooking over medium heat until the bottom is light brown and crispy. Use a spatula to flip the quesadilla, and repeat on the other side.
• Repeat with the remaining ingredients.
• Serve with the remaining enchilada sauce for dipping. You can heat it up in the microwave if you want, or serve room temperature.
• Serve with chopped cilantro and sliced avocado.

ENCHILADA QUESADILLAS

Steps:

• In medium bowl, mix chicken, roasted peppers and sour cream.
• Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.
• Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa.

EASY QUESADILLA ENCHILADAS

Steps:

• Heat oven to 375°F. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.
• Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
• Fold 2 tortillas in half to make half-moons, and place in skillet. Carefully open tortillas, and place 3 tablespoons cheese in each tortilla, along with a small spoonful of green chiles, and fold the tops over. Cook quesadillas on each side until golden and cheese is melty; remove from skillet. Repeat 4 times.
• Shingle quesadillas into pie plate, overlapping each a bit. Spoon remaining enchilada sauce over quesadillas, letting it seep between each quesadilla; sprinkle remaining cheese over top, and place pie plate on cookie sheet.
• Bake about 20 minutes or until edges begin to brown and sauce and cheese are bubbling. Cool about 5 minutes before serving. Serve with remaining ingredients.