These Creamy Chicken Quesadillas are filled with taco-seasoned chicken, sour cream, green chiles, fresh cilantro, and plenty of melty cheese. They’re crispy on the outside, creamy and cheesy on the inside, and an easy way to turn simple ingredients into a dinner the whole family will love.
Want more quesadilla inspiration? Try these Veggie Quesadillas or Bacon Cheeseburger Quesadillas.
I love a dinner that doesn’t require a lot of fuss but still feels like something that everyone will be excited to eat. That’s where these Creamy Chicken Quesadillas come into play! The taco seasoned chicken adds plenty of flavor, while the sour cream and green chiles make the filling creamy and a little different from a traditional chicken quesadilla.
Serve these chicken quesadillas with salsa, guacamole, or make your favorite Mexican-inspired side dishes for an easy weeknight dinner or lunch.
Ingredients
- Chicken: This makes the meal much heartier. Make sure to chop or shred the chicken into small pieces after cooking, which makes the quesadillas much easier to eat.
- Taco Seasoning: This adds a familiar Tex-Mex flavoring. I like to use my homemade taco seasoning, but you can use your favorite store bought mix as well.
- Sour Cream: This is where the creaminess for the filling comes from.
- Diced Green Chiles: These add mild chile flavor without making the filling overly spicy. If you are sensitive to spice, make sure you buy a mild version.
- Cilantro: The cilantro adds some fresh flavor that compliments the other Mexican flavors.
- Cheese: I like to use a mix of cheddar cheese and Monterey Jack. You can also use all of one or the other. Fresh grated cheese will melt the best.
- Tortillas: I use the large burrito sized tortillas. If your tortillas are smaller, you can use them, but you will need more than 4 tortillas.
- Oil: You just need a little bit of oil to cook the chicken in. If you are not using a nonstick pan, you will also want oil for cooking the quesadillas.
How to Make Creamy Chicken Quesadillas
STEP 1: Cut the chicken in half horizontally, then season well with the taco seasoning. Cook in a hot skillet until cooked through.
STEP 2: Once the chicken is cool enough to handle, chop it into small pieces.
STEP 3: Combine the sour cream and the green chiles in a large bowl. You do not need to drain the green chiles.
STEP 4: Add that cooked chicken, both cheeses, and cilantro. Mix to combine.
STEP 5: Add one-fourth of the chicken mixture to one half of one of the tortillas. Fold the tortilla in half.
STEP 6: Repeat this with another tortilla and another one-fourth of the chicken mixture to cook 2 quesadillas at the same time. Cook until browned on the bottom, then carefully flip them over and cook until the second side is browned. You want to make sure the cheese gets melted, so you’ll want to cook these on a lower temperature.
Tips and Tricks
Medium or medium-low heat usually gives the cheese time to melt before the tortillas become too dark.
A short rest helps the melted cheese settle and makes the quesadillas easier to slice.
You can also use shredded chicken or rotisserie chicken as a short cut. Simply shred it finely, then add it to a skillet along with the taco seasoning and cook just long enough to heat it through.
You can prepare the filling ahead of time and store it in a covered container in the refrigerator. For the best texture, assemble and cook the quesadillas just before serving.
More Mexican Inspired Recipes
Chicken Chimichanga Recipe
Creamy Chicken Tortilla Soup
Crispy Chicken Tacos
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Creamy Chicken Quesadillas
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons taco seasoning
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1 (4.5 oz) can diced green chiles
- 1/4 cup chopped cilantro
- 4 oz cheddar cheese shredded
- 4 oz Monterey jack cheese shredded
- 4 burrito sized flour tortillas
Instructions
- Cut the chicken breasts in half horizontally, creating thinner chicken cutlets. Sprinkle the taco seasoning evenly on both sides of the chicken.1 pound boneless, skinless chicken breasts, 2 teaspoons taco seasoning
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until the chicken is cooked through to 165ºF.1 tablespoon olive oil
- Remove to a cutting board and allow the chicken to cool enough to handle it. Then chop the chicken into a medium-fine dice.
- In a large bowl, combine the sour cream, green chiles, cilantro, both cheeses, and the cooked chicken. Stir to combine.1/2 cup sour cream, 1 (4.5 oz) can diced green chiles, 1/4 cup chopped cilantro, 4 oz cheddar cheese, 4 oz Monterey jack cheese
- Heat a nonstick skillet over medium heat. (You can also use a non-nonstick skillet, but you will need to add butter or oil to the pan.) Add one tortilla, then spread 1/4 of the chicken mixture over one half of the tortilla. Fold the tortilla in half, creating a half circle. Take another tortilla and repeat on the other side of the skillet.4 burrito sized flour tortillas
- Cook until the underside is browned and toasted, then carefully flip to cook the second side. You don’t want to cook these too fast, or the cheese won’t have time to melt.
- Once browned, remove both quesadillas from the skillet and repeat with the remaining tortillas and chicken filling.
- Cut the quesadillas into triangles to serve.
plasterers bristol says
Love this recipe, quesadillas are the best. Thanks simon.
Lea Ann (Cooking On The Ranch) says
I’m looking forward to picking up some of that Old ElPaso Sour Cream Seasoning. And the quesadillas look very good. Thanks for a great idea.
Joanne says
These are definitely a fun lunch option and, I’m sure, a nice change from PB+J (though my love for that knows no bounds :P)
Becca @ Amuse Your Bouche says
Ohh yummmm – I love anything super creamy and cheesy so these are right up my street! That seasoning mix sounds delish!
Emily of Sugar Plum says
I’ll have to try that seasoning. It sounds so good!
It’s nice to see that some kindergartens still have half days; that’s how it was when I was in school! I can’t believe some schools make them go all day at that age.
Chels R. says
Grace just learned how to make quesadilla’s so I’m betting she will want to get her hands on this recipe. 🙂
Christina @ The Beautiful Balance says
This looks so tasty and I love how easy it is to throw together! This would also be great rolled into enchiladas 🙂
margaret minor says
This sounds REALLY good. Didn’t say in recipe but I’m assuming the reserved 1/4 cup mixture is for the top after grilling. I have some left over smoked chicken that I smoked in my smoker. I think would be delish in this!!!
Deborah says
Yes – you are right. I left that out on the recipe (it’s fixed now) but the reserved sour cream mixture is for topping or dipping. And I think these would be amazing with smoked chicken!!
Jen @ Baked by ain Introvert says
These quesadillas look amazing! I am always in need of easy lunch options and this is perfect.