Green Chile Chicken Quesadillas
- PREP 5min
- COOK 35min
- TOTAL 40min
I love these easy chicken quesadillas with tender chicken cooked in flavorful salsa verde and gooey cheese. You can make the chicken in advance and keep it in the fridge or freezer for another day. See our storing tips below the recipe!
You Will Need
3 pounds boneless chicken thighs or chicken breasts
2 cups green enchilada sauce or Mexican salsa verde
6 medium to large flour or corn tortillas, see homemade flour tortillas
2 cups mild melting cheese like queso de Oaxaca or Monterey Jack, shredded, 8 ounces
Spray oil or oil brushed onto the pan
Fresh cilantro and lime wedges for serving
Salt, to taste
Directions
Make Chicken
Combine chicken and green enchilada sauce (or salsa) in a large, heavy-bottomed saucepan. Turn the heat to high, bring it to a boil, and then lower the heat so that the sauce simmers very gently around the chicken.
Partially cover the pan with a lid, and then cook until the chicken is cooked through and very tender, 20 to 30 minutes.
Transfer the chicken to a cutting board. When it is cool enough to handle, shred the meat with two forks or your fingers.
Stir the shredded chicken back into the sauce. Taste the chicken, and then, if it needs it, season with salt.
Make Quesadillas
Heat a heavy-bottomed skillet over medium heat. Lightly spray or brush the pan with oil, and then place one tortilla into the pan.
Spread about 1/3 cup of cheese over the tortilla, and then spoon about 1/2 cup of shredded chicken onto one half, shaking the chicken lightly so that most of the excess sauce falls back into the saucepan.
Carefully fold the tortilla in half, using a spatula to press the top down to stay folded. Cook until the underside is toasted, about 2 minutes.
Carefully flip the quesadilla and cook until the second side is toasted and the cheese melts, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
Adam and Joanne's Tips
- Make-ahead and storing: This recipe makes about 5 cups of shredded chicken, enough for 6 quesadillas (maybe more). Leftover chicken can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Add leftover chicken to rice bowls, tacos, or salad.
- Keep quesadillas warm: Keep them warm on a baking sheet in a 200°F (93°C) oven while you finish making the remaining quesadillas.
- The nutrition facts provided below are estimates.