If you crave flavor, then prepare yourself for one of our favorite dishes! Say hello to our stuffed enchilada chicken quesadillas – a delightful fusion of Mexican and American cuisines that will make your taste buds dance with joy. Picture succulent bites of chicken nestled between two crispy tortillas, oozing with melty cheese and paired with zesty salsa or cooling sour cream. Trust us when we say this dish will become an instant favorite at every gathering or weeknight dinner – it’s time to take your love for quesadillas up a notch!

1. Instant Pot
2. Large Frying Pan or Skillet
3. Stand Mixer or Forks
4. Spatula (for flipping the Quesadilla)

1. Large Tortillas
2. Chicken Breast (can’t make a chicken quesadilla without chicken)
3. Diced Green Chillies
4. Green Enchilada Sauce
5. Shredded Cheese (Shred your own or buy a pre-packaged one)

Directions

Place the chicken breasts into the Instant Pot and pressure cook for 10 minutes. Allow the Instant Pot to Natural Release for another 10 minutes. Once you are done releasing the pressure, you will have cooked boring chicken. Don’t worry. We will fix that!

First, we need to shred the chicken. You can do this with forks, or with a stand mixer! We like to make things easy, so stand mixer it is! Throw the chicken in and turn the mixer to low. Each mixer is different so watch to make sure you don’t make mush!

Now we add some flavor to this chicken! Add in a 4 oz can of diced green chilies and stir it together. Our chicken is now ready for our chicken quesadilla. The addition of the chilies will help give some moisture back to the chicken. Is anyone else getting hungry? Let’s assemble this thing so we can start eating.

Time to start cooking. Place a tortilla into a pan.

Add cheese. We like to use a Mexican blend but you can use whatever.

Add chicken mixture.

Splash on some green enchilada sauce, we are making an enchilada chicken quesadilla after all. Also, the sauce helps bring flavor and moisture back to our chicken. Don’t be afraid of the sauce! I’m sure you could overdo it, but I don’t know when that would happen.

Add some more cheese to the top to help it glue together and put a top tortilla on.

Cook until both sides are nice and golden, and the cheese is melted goodness.

Cut the stuffed chicken quesadilla into manageable slices. (Look at that cheese! That is what you want.)

We ate ours with Mexican rice and loved it!

Until next time,
Hubby

Stuffed Enchilada Chicken Quesadilla

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Course Main Course

Cuisine Mexican

Servings 10 Quesadilla

Equipment

• 1 Instant Pot
• 1 Stand Mixer Optional. You can use a pair of forks
• 1 Frying Pan or Skillet
• 1 Spatula

Ingredients

  

• 2 Chicken Breasts
• 1 4 oz can Diced Green Chilies
• 1 can Green Enchilada Sauce You pick your heat level!
• 1 bag Shredded Cheese
• 20 Tortillas

Instructions

 

• Place the Chicken in the Instant Pot and pressure cook for 10 minutes.
• Natural release for at least 10 minutes. (This will keep the chicken from losing moisture)
• Transfer chicken to stand mixer to shred or shred with forks.
• Add 4oz can of diced green chilies to shredded chicken.
• Place tortilla in a frying pan, and layer with cheese, chicken, enchilada sauce, and more cheese. Cover with another tortilla and cook.
• Cook until golden brown and the cheese is melted.