The Best Chicken Quesadillas Recipe

My favorite chicken quesadilla recipe has gooey cheese and tender chicken cooked in flavorful green chile sauce. They’re so good that it’s hard to eat just one.

Save this chicken quesadilla recipe for the next time you need a slam dunk, super flavorful, easy meal. Our green chicken enchiladas inspired the chicken inside the quesadilla. It’s juicy, tender, and quick!

I love using homemade flour tortillas, but if you’re in a hurry, skip that and use your favorite store-bought brand instead. For another easy, really delicious option, try our vegetable quesadillas or these breakfast quesadillas, which are also a personal favorite!

Key Ingredients

• Tortillas: I love using these flour tortillas or homemade corn tortillas, but if you’re short on time, store-bought works great. I usually use flour for quesadillas, but my son prefers corn, so use whatever you prefer!
• Chicken: You can use either chicken breast or chicken thighs for these quesadillas. I cook the chicken using a quick and easy method similar to my shredded chicken recipe, which keeps it juicy and tender.
• Green Enchilada Sauce: Feel free to use your favorite store-bought enchilada sauce (I recommend Hatch or Fronterra) or try my homemade salsa verde. If you’re not a fan of green chile sauce, you can swap it for red, like this easy enchilada sauce.
• Cheese: If you add cheese, go for something that melts nicely, like queso de Oaxaca or Monterey Jack. For a dairy-free option, try a spoonful of my delicious vegan queso.

Find the full recipe with measurements below.

How to Make Our Favorite Chicken Quesadillas

Tip 1: Don’t miss the green chile chicken. Tossing your chicken with green enchilada sauce truly makes these the best quesadillas. They turn out so flavorful, and thanks to the sauce, the chicken stays juicy.

Here are two ways to prepare it: Add your chicken to a saucepan with green enchilada sauce and gently simmer until cooked through, or use our Instant Pot salsa verde chicken recipe.

Tip 2: Use a heavy-bottomed pan. For the very best quesadillas that are perfectly browned on the outside, cook them in a heavy-bottomed pan or skillet. Think a cast-iron pan, a heavy stainless steel skillet, or the more traditional comal (a flat griddle used in Mexico, Central America, and parts of South America).

Serving Suggestions

Serve these warm with your favorite quesadilla toppings and sides. I love homemade guacamole, pico de gallo, fresh lime wedges, and a little sour cream. To make this a complete meal, consider adding rice and beans. I love our cilantro lime rice or Mexican rice with homemade refried beans or these saucy black beans.

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