We love everything about these quick and easy Chicken Quesadillas that are baked in the oven and ready in minutes.  This recipe makes the best quesadillas, hands down!

Quick and easy dinners are what weeknights are all about.  Other family favorites include One Pan Pesto Chicken and Vegetables, Tostadas, and Mexican Pizzas.

Chicken Quesadilla on a white plate with a small bowl of salsa.

Mark these Chicken Quesadillas down as another dinner winner! Yes they’re simple, but my method takes regular chicken quesadillas (plain old chicken and cheese in a tortilla) and kicks them up a notch with a creamy, cheesy filling. Here are some reasons I truly love this recipe:

  • Baked.  I love the ease of baking quesadillas all on one sheet pan to make a bunch at the same time–cooked to crispy perfection.
  • Adaptable. Add more fillings if you’d like, and use what you already have in your fridge or pantry, like chopped peppers, black beans, and corn.
  • Quick and easy.  To make them extra easy, use leftover chicken from the night before or get a rotisserie chicken.

EASY Chicken Quesadillas in 5 steps:

1. Shred cheese.  Shred cheese and set aside (room temperature cheese will melt better and smoother).

2. Make filling.  Heat oil in a skillet over medium. Whisk in flour and cook for 30 seconds, stirring constantly. Slowly whisk in stock and cook for 1-2 minutes until thickened, stirring frequently. Remove from heat; stir in spices, hot sauce, salt, pepper, chicken, and cheese.

A cast iron pan with cheesy chicken quesadilla filling.

3. Fill tortillas.  Divide mixture evenly over half of each of the tortillas. Fold tortillas in half and place on baking sheet. Bake for about 8-10 minutes until golden and melty.

5. Bake. Preheat the oven to 400 degrees and grease a rimmed baking sheet. Cut each quesadilla into three wedges and serve with the lettuce, avocado, sour cream, and salsa.

A sheet pan with for folded tortillas with chicken and cheese inside.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead: shred the cheese and cook and shred the chicken beforehand to make this an even faster meal to throw together.

Freeze the filling: make the filling and freeze it in a freezer safe bag for up to 2 months.  Allow it to thaw in the refrigerator overnight, fill tortillas, and bake as instructed.

Freeze pre-baked quesadillas: Fill one tortilla with filling and fold it in half creating a half quesadilla.  Place all quesadilla halves on a baking sheet, cover lightly with plastic wrap and freeze for 1 hour.  Once frozen, transfer pre-baked quesadillas to a freezer safe bag and freeze for up to 2 months.  Allow to thaw completely before baking.

Chicken quesadilla on a baking sheet.

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Recipe

Chicken Quesadilla on a white plate with a small bowl of salsa.
Prep 8 mins
Cook 12 mins
Total 20 mins
Add to Meal Plan

Ingredients
  

  • 1 1/2 tablespoon oil
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup chicken stock
  • 1-2 tablespoons hot sauce (Valentina or Cholula)
  • 1/4 tsp each cumin and chili powder
  • salt and pepper
  • 2 cups cooked, shredded chicken
  • 3 cup shredded cheese (I do cheddar and Monterey jack—freshly shredded (not pre-shredded) is best!)
  • 4 (8in) flour tortillas

Toppings:

  • Salsa
  • Guacamole or sliced avocado
  • Sour cream

Instructions
 

  • Preheat the oven to 400 degrees and grease a rimmed baking sheet.
  • Shred cheese and set aside (room temperature cheese will melt better and smoother).
  • Heat oil in a skillet over medium. Whisk in flour and cook for 30 seconds, stirring constantly. Slowly whisk in stock and cook for 1-2 minutes until thickened, stirring frequently.
  • Remove from heat; stir in spices, hot sauce, salt, pepper, chicken, and cheese.
  • Divide mixture evenly over half of each of the tortillas. Fold tortillas in half and place on baking sheet. Bake for about 8-10 minutes until golden and melty.
  • Cut each quesadilla into three wedges and serve with the lettuce, avocado, sour cream, and salsa.
  • Store leftover quesadillas in the refrigerator for 2-3 days depending on the freshness of ingredients (particularly the chicken).

Notes

To make ahead: shred the cheese and cook and shred the chicken to make this an even faster meal to throw together.
To Freeze the filling: make the filling and freeze it in a freezer safe bag for up to 2 months.  Allow it to thaw in the refrigerator overnight, fill tortillas, and bake as instructed.
To Freeze pre-baked quesadillas: Fill one tortilla with filling and fold it in half creating a half quesadilla.  Place all quesadilla halves on a baking sheet, cover lightly with plastic wrap and freeze for 1 hour.  Once frozen, transfer to a freezer safe bag and freeze for up to 2 months.  Allow to thaw completely before baking.

Nutrition

Calories: 2001kcalCarbohydrates: 84gProtein: 133gFat: 124gSaturated Fat: 52gCholesterol: 436mgSodium: 6142mgPotassium: 1263mgFiber: 3gSugar: 12gVitamin A: 2271IUVitamin C: 62mgCalcium: 1838mgIron: 9mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Hello! I love this recipe, but every time I make it, the tortilla turns crunchy. Your photo looks buttery and soft, what am I doing wrong?

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