This simple Chicken Quesadilla recipe is filled with a creamy chicken mixture and baked in the oven. It‘s is the best, and ready in just a few minutes.

Want more 30 minute meals?  Try Chow Mein, Meatloaf Sandwich, Hibachi Chicken, or Taco Salad!

A crispy homemade Chicken Quesadilla sliced in wedges and served on a platter with guacamole, salsa, and sour cream.

Why you need to make these quesadillas:

  • Baked – I love the ease of baking quesadillas all on a sheet pan to make a bunch at the same time, and they cook to crispy perfection.
  • Adaptable Add different types of meat, chopped peppers, black beans, and corn.
  • Quick and Easy – To make the best chicken quesadillas extra easy, use leftover chicken from the night before or get a rotisserie chicken.

How to make Chicken Quesadillas:

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.

Two images showing how to make Chicken Quesadillas by making a filling with chicken, cheese, and spices.

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.

A chicken mixture being spread on half of a tortilla for the best Chicken Quesadilla recipe.

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

A quesadilla wedge being pulled from the rest to show the cheesy filling, topped with a spoonful of sour cream, salsa, and guacamole.

Make Ahead and Freezing Instructions:

To Make Ahead: The chicken can be cooked and shredded, and the cheese shredded prior.

To Freeze: To freeze the filling, Make the filling and freeze it in a freezer safe bag for up to 2 months.  Thaw completely in the fridge, fill tortillas, and bake as instructed. To freeze chicken quesadillas, assemble quesadillas as instructed and place 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. Thaw completely before baking, or bake from frozen, adding several extra minutes to cook time.

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Recipe

Chicken Quesadillas collage image for Pinterest.
Prep 8 minutes
Cook 12 minutes
Total 20 minutes
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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 ground cumin
  • 1/4 tsp chili powder
  • salt and pepper
  • 2 cups cooked chicken , shredded
  • 3 cup fresh shredded shredded cheese cheddar, or Monterrey Jack
  • 4 (8in) flour tortillas

Toppings:

  • salsa
  • guacamole , or sliced avocado
  • sour cream

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment.
  • Shred cheese and set aside.
  • 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.
  • Bake: 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.
  • Serve: Cut chicken quesadillas into wedges and serve with sour cream, salsa and guacamole.

Notes

Make Ahead: The chicken can be cooked and shredded, and the cheese shredded prior.
Freezing Instructions: To freeze the filling, Make the filling and freeze it in a freezer safe bag for up to 2 months.  Thaw completely in the fridge, fill tortillas, and bake as instructed. To freeze chicken quesadillas

Nutrition

Calories: 495kcalCarbohydrates: 6gProtein: 39gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 134mgSodium: 722mgPotassium: 293mgFiber: 0.2gSugar: 2gVitamin A: 628IUVitamin C: 3mgCalcium: 567mgIron: 2mg

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I originally shared this recipe February 2020. Updated February 2024.

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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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