If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be these incredible Corn Tortilla Quesadillas! With crispy edges, a soft gooey center, and mouthwatering flavor, they will become your new obsession. I filled these with hearty shredded chicken, flavored with warm and smoky Mexican spices. Then layered in shredded Cheddar and Jack cheeses that gets so melty and oozy and delicious. The result? An irresistible new dinner or appetizer idea. #quesadillas #mexicanfood #tacos #enchiladas #familydinner #easydinner #busymom #chicken
Drizzle a little bit of Olive Oil on the chicken and rub it all around. Then sprinkle all sides of chicken with Salt & Pepper and roast in 400 degree oven for 20 minutes until temperature reaches 165 degrees in center. Once the chicken has cooled enough to handle, shred it with 2 forks or with fingers.
Add the shredded chicken to a bowl with the chili powder, cumin, garlic powder, remaining 1 teaspoon of salt, and water. Mix to combine and coat the shredded chicken with the seasoning.
Preheat the oven to 400 degrees F.
Lay out 8 tortillas on an oiled large sheet pan or split the tortillas 4 and 4 on two oiled sheet pans. Over each of the 8 tortillas, sprinkle a layer of the shredded cheese. Then add shredded chicken and sprinkle more shredded cheese. Then top with the second tortilla and spray or brush with olive oil.
Bake the quesadillas in the oven for 10 minutes, then take the pans out and flip the quesadillas over with a large spatula. Bake for another 5 minutes.
Remove from the oven, cut them into four triangles each, serve with your favorite accompaniments (guac, sour cream, tomatoes, etc), and enjoy!
The recipe includes 8 round quesadillas, yielding 4 triangles each.