Chicken Enchilada Quesadilla
By: Kecia’s Flavor Breakthrough!
I think those of you who know me, know I love Mexican food… I thought I might try to make up a new quesadilla, my Honey loves quesadillas! What a great way to use up so left over chicken! Maybe to go with a nice bowl of Spicy Southwestern Chicken and Corn Chowder or maybe just a green salad. How about a little spice tonight?
2 cups shredded left over chicken breast
1 cup tomato sauce
1 jalapeno, deveined and seeded, chopped
1 tsp chipotle chili powder
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt or to taste
1 – 2 tbsp butter or olive oil
4 large flour tortillas
½ sweet onion chopped
1 avocado sliced
2 cups shredded Mexican blend cheese
In deep skillet, heat chicken, tomato sauce, jalapeno, chipotle, chili, cumin, garlic powder onion powder and salt until heated through and liquid cooked down a bit.
Butter or brush oil on one side of each tortilla. Lay tortilla butter side down in a large skillet or on griddle, next ¼ of cheese on each tortilla.
Sprinkle some onion, then top that with a ½ cup of the chicken mixture.
Four slices of avocado next, now top that with another ¼ cup of cheese.
Heat on med low until cheese starts to melt, fold over and continue to cook until underside is toasty, flip and do the same on the other side.
Cut into 4 pie shaped slices, serve with sour cream and salsa.