Chicken Enchilada Sheet Pan Quesadillas
Directions
- 1Shred the rotisserie chicken.
- 2Mix the shredded chicken with cream cheese, enchilada sauce, and rinsed/drained black beans.
- 3Spray a cookie sheet with cooking oil.
- 4Layer 6 tortillas on the sprayed cookie sheet.
- 5Grate half of the cheddar cheese (2oz) over the tortillas.
- 6Spoon the chicken mixture over the grated cheese on the tortillas.
- 7Place another 2 tortillas on top of the chicken mixture.
- 8Fold the sides of the tortillas in to create a closed envelope.
- 9Spray the top of the folded tortillas with more cooking oil.
- 10Place another cookie sheet on top of the tortillas to weigh them down.
- 11Bake in the oven for 25 minutes at 400°F.
Ingredients
- leftover rotisserie chicken
- 1 block cream cheese
- 1 can enchilada sauce
- 1 can rinsed and drained black beans
- 8 burrito-sized flour tortillas
- 4 oz cheddar cheese
- cooking oil
Equipment
cookie sheetoven
Tips
- To make the enchilada sauce less spicy, prepare it at home.
- Use a second cookie sheet to weigh down the tortillas while baking.
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