The Best Chicken Quesadillas
- PREP 5min
- COOK 35min
- TOTAL 40min
I love this chicken quesadilla recipe with tender chicken cooked in flavorful salsa verde and lots of melted 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
1Cook the chicken: In a large, heavy-bottomed saucepan, combine the chicken and green enchilada sauce (or salsa). Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover the pan and cook until the chicken is tender and cooked through, 20 to 30 minutes.
2Shred the chicken: Transfer the chicken to a cutting board. When cool enough to handle, shred the meat with two forks (or your fingers). Return the shredded chicken to the sauce and stir to coat. Taste and season with salt, if needed.
3Prepare the skillet: Heat a heavy-bottomed skillet over medium heat. Lightly brush or spray the pan with oil, then place one tortilla in the skillet.
4Cook the quesadillas: Scatter about ⅓ cup of cheese over the tortilla, then spoon ½ cup of shredded chicken onto one half, letting any excess sauce drip off first. Fold the tortilla in half and press gently with a spatula to seal. Cook until the underside is golden and toasted, about 2 minutes.
5Flip and serve: Flip the quesadilla and cook for 1 to 2 minutes more, until the second side is toasted and the cheese has melted. Transfer the tortillas to a cutting board, slice them in half, and repeat with the remaining tortillas.
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.