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Crispy enchilada chicken quesadillas cut into wedges on a white plate served with red enchilada dipping sauce and fresh sliced avocado

Enchilada Chicken Quesadillas

Crispy, cheesy enchilada chicken quesadillas made in 13 minutes using rotisserie chicken and canned enchilada sauce. A fast and satisfying weeknight dinner the whole family loves.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 861
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rotisserie chicken shredded by hand into bite-sized pieces
  • 10 oz canned enchilada sauce divided, half for chicken and half reserved for dipping
  • 8 flour tortillas medium size, about 8 inches
  • 3 cups shredded cheddar cheese freshly shredded from block preferred, up to 4 cups
  • 1 tsp butter per quesadilla, optional for golden crust
  • fresh cilantro chopped, optional garnish
  • 1 ripe avocado sliced for serving, squeeze of lime to prevent browning

Equipment

  • Large skillet
  • Wide spatula
  • Mixing bowl
  • Cutting board

Method
 

  1. Add the shredded rotisserie chicken to a mixing bowl. Pour about half the can of enchilada sauce over the chicken and stir until fully coated. Set aside for 2 to 3 minutes so the sauce soaks into the chicken. Reserve the remaining sauce for dipping.
  2. Heat a large skillet over medium heat. Add 1 tsp of butter if using. A dry pan also works and still produces a crispy tortilla.
  3. Place one tortilla flat in the skillet. Right away, sprinkle about 1/4 to 1/2 cup of shredded cheddar cheese across the tortilla.
  4. Spoon a quarter of the enchilada chicken evenly over the cheese layer, spreading it toward the edges. Add a pinch of chopped cilantro if desired. Sprinkle another 1/4 to 1/2 cup of shredded cheese on top of the chicken.
  5. Top with a second tortilla and press down gently with the spatula. Cook for 2 to 3 minutes until the bottom is light golden and crispy. Flip carefully and cook the other side for another 2 minutes until firm and golden.
  6. Slide onto a cutting board. Repeat with remaining ingredients to make 4 quesadillas total. Warm reserved enchilada sauce in the microwave for 30 seconds and serve on the side for dipping. Plate with sliced avocado and extra cilantro.

Notes

Shred cheese fresh from a block for the best melt. Let the chicken rest in the sauce for 2 to 3 minutes before assembling for deeper flavor. Reheat leftovers in a dry skillet over medium heat to restore crispiness. Store in the refrigerator for up to 3 days with parchment paper between each quesadilla.