I am fully aware that the title of this post is somewhat obnoxious, after all, it kind of sounds like it could be the newest concoction at Taco Bell, but I wasn’t really sure what else to call it. There’s enchilada filling. Taco toppings. And it’s definitely a quesadilla. So Chicken Enchilada Taco Quesadillas it was, any better ideas out there?
Coming up with catchy, creative names is obviously not my strong suite.
I’ve never really been a quesadilla person, as you all know by now, when it comes to tex-mex, I almost always go for the enchilada, but since I’ve been married to Kevin, I find myself ordering and making quesadillas more often. For one, it’s a fantastic way to get rid of leftovers in the fridge, which if not used will just sit until they’re almost unrecognizable – I have a slight problem with throwing food away. Second, Kevin loves them, which is really all the reason I need to whip up a batch every once in a while. It’s also a nice departure from some of the more “gourmet” meals I’m sure Kevin just loves day to day.
Meals like these have been on my mind quite a bit lately with football season officially arriving and with the increasingly more busy days filling up my life. The feeling of being able to put a meal together from start to finish in little to no time with virtually no effort whatsoever has become seriously appealing in these last fleeting days of summer.
While technically speaking, the “enchilada” filling consists of only three ingredients, I would encourage you all to make your own enchilada sauce, something that is ridiculously easy to do and totally worth the extra effort. (Although there’s virtually no effort involved.) The results are infinitely better than what you’ll find in a can, lurking amongst the packages of boxes Mexican rice and sodium-filled pouches of processed taco seasoning packs.
The filling of pulled chicken, sautéed onion and enchilada sauce is generously stuffed between two fiber packed whole-wheat tortillas, crisped up in a dry sauté pan, and smothered with your favorite taco toppings – mine being sour cream, shredded cheese, lettuce, black olive and tomatoes. You can either serve them whole, already dressed, or cut them up into triangles and let guests build their own, taco bar style.
Trust me though, either way, rowdy football fans, children and foodie snobs alike will gobble these up faster than you can say, “Who ate all the olives?” (Me!)
These quesadillas are packed full of enchilada filling and smothered with all your favorite taco fixings!
- 4 cups shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 cup enchilada sauce.
- 8 whole-wheat tortillas
- 1 cup sour cream
- 1 cup low-fat shredded cheddar cheese
- 1 cup shredded Monterrey jack cheese
- ¼ cup sliced black olives
- 2 cups chopped romaine lettuce
- 1 large tomato, chopped
- In a large non-stick skillet. Heat olive oil over a medium heat. Add onion, cook until softened, about 2-3 minutes. Add pulled chicken and enchilada sauce. Turn down to a simmer, and cook another 5-7 minutes. Remove from heat.
- Evenly divide filling between four tortillas. Sprinkle with two tablespoons of cheese. Place other tortilla back on top.
- Heat a large non-stick sauté pan to a medium-high heat. Cook quesadillas until golden brown and cheese is melted, about 2-3 minutes per side.
- Top with sour cream, lettuce, black olive cheese and tomatoes.