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Chicken enchilada on the inside, taco on the outside is what makes our Chicken Enchilada Taco Quesadillas the perfect handheld hybrid of three classic tex-mex dishes. Each whole-wheat tortilla is filled with saucy shredded chicken (made with our epic homemade enchilada sauce) and cheese, pan-fried and then smothered with all your favorite taco fixings! 
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Chicken Enchilada Taco Quesadillas

These Chicken Enchilada Taco Quesadillas are packed with an enchilada filling and cheese, then smothered with all your favorite taco fixings.
Course Appetizer
Cuisine American
Keyword quesadilla, tacos, chicken enchiladas
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 16 quesadillas
Calories 186kcal
Author Nicole
Cost $15

Equipment

  • Skillet
  • Griddle

Ingredients

  • 4 cups shredded chicken
  • 1 cup enchilada sauce
  • 1 tsp cumin
  • 8 whole-wheat tortillas
  • 1 1/2 cups low-fat shredded cheddar cheese
  • 1 1/2 cups shredded Monterrey jack cheese
  • 1 cup light sour cream
  • 1/4 cup sliced black olives
  • 2 cups chopped romaine lettuce
  • 1 large tomato, chopped

Instructions

  • Add pulled chicken and enchilada sauce, and cumin to a large bowl. Toss until combined. Season with salt and pepper.
  • Add chicken to half of the tortilla. Sprinkle with cheese. Fold the other half of the tortilla over.
  • Heat a large non-stick sauté pan or griddle to a medium-high heat. Cook quesadillas until golden brown and cheese is melted, about 2-3 minutes per side. Cut into wedges andn top with sour cream, lettuce, black olive cheese and tomatoes.