Enchilada Chicken Quesadilla

Prep Time: 20 mins | Cook Time: 15 mins | Course: Dinner | Serves: 4 

Enchilada sauce-infused shredded chicken and mozzarella cheese are the perfect quesadilla combo.

1 Tbsp olive oil

4 chicken breasts or thighs 

1 cup enchilada sauce

2 cups shredded mozzarella cheese, jack, or pepper jack

4 large tortillas

½ cup salsa

½ cup sour cream

Preheat griddle to 350*. In a large skillet, heat 1 Tbsp olive oil and add chicken with enchilada sauce. Cook for about 4 minutes per side or until cooked all the way through. Shred the chicken in sauce with 2 forks or in a stand mixer with the paddle attachment. Place tortillas on the griddle and cover each with a layer of cheese. Spoon a layer of the shredded chicken on half of each tortilla. When cheese is melted and the tortilla is golden brown on the bottom, flip half of the tortilla over the chicken half. Remove the quesadillas from the griddle and cut into half to create triangles. Mix the sour cream and salsa together and serve on the side as a dipping sauce.