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.

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.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

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.

EASY OPEN-FACED ENCHILADA QUESADILLA RECIPE

Steps:

• Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
• Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
• In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
• While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
• Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!

QUESADILLA ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Spread a few tablespoons of enchilada sauce in bottom of lightly greased, 9-inch pie plate.
• Heat oil in a nonstick skillet over medium-high heat. Toss cheeses together in a medium bowl.
• Place about 1/4 cup of cheese mixture onto half of a tortilla. Fold the tortillas over to create half moons. Repeat with remaining tortillas times. You should have a bit of extra cheese.
• Layer two quesadillas in the pie plate, overlapping a bit if needed. Spread about 3 tablespoons of enchilada sauce over the quesadillas. Repeat until you have used all of the quesadillas.
• Spoon remaining enchilada sauce over the top of the quesadilla stack and sprinkle with remaining cheese.
• Place the pie plate on a cookie sheet to catch any drips. Bake for about 20 minutes or until edges begin to brown and the sauce and cheese are bubbling. Let stand 5 minutes before slicing into wedges to serve. Top with favorite taco toppings, if desired.

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.