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chicken quesadilla with grilled chicken and cheese

Amazing Chicken Quesadilla

Course: Appetizer, Entree
Cuisine: Mexican, Tex_Mex
Keyword: Chicken Quesadilla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 375kcal
This Amazing Chicken Quesadilla has been a favorite in our house for so many years.  This is great for a week night meal, but it's also such a crowd pleaser, serve it at a Mexican-themed dinner party or at your next party.  And go with the homemade taco seasoning, it's easy to make and is so good!
Print Recipe


  • 1 tbsp olive oil
  • 3 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • Salt and pepper, to taste
  • 4 tbsp taco seasoning
  • 2 tbsp flour
  • 1 cup chicken stock
  • 3 to 4 tbsp vegetable oil
  • 8 medium-sized flour tortillas
  • 4 cups cheddar cheese, shredded
  • 1 cup scallions (green onions), chopped
  • 1 15 oz. can green enchilada sauce (optional)
  • 1 4.5 oz. can chopped green chiles (we like Old El Paso)
  • 4 garlic cloves, peeled (we prefer using a garlic press to add the garlic, if you don't have one, just mince the garlic)
  • Salsa and sour cream, for serving


  • Pre-heat oven to 200°F.
  • Heat the olive oil in a large skillet over medium heat.
  • Lightly salt and pepper the chicken pieces.
  • Cook the chicken in the oil until no longer pink, about 8 minutes. 
  • Add the taco seasoning and flour and stir to coat the chicken pieces.
  • Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
  • Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl.  Set both aside.
  • In a non-stick skillet, heat 1 teaspoon of the vegetable oil and when hot, add 1 tortilla.
  • To the tortilla add a handful of cheese, then a pinch of scallions, then about 1/2 cup cooked chicken.
  • Moving quickly, spoon over a couple spoonfuls of the cooked sauce and green enchilada sauce (if using). 
  • Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about 1/4 teaspoon of the minced garlic over the top. 
  • Top with another handful of cheese and top with another tortilla.
  • Using a spatula and carefully holding the top tortilla, flip the quesadilla.
  • Cook until nicely browned on both sides.  Remove from skillet and place on a baking sheet and place in oven to keep warm.
  • Repeat the process for remaining 3 quesadillas. 
  • Cut into fourths and serve with salsa and sour cream.



Calories: 375kcal