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Description
Little fuss, lots of flavor: These quesadillas deliver with a creamy chicken filling with a smoky chipotle kick. Rotisserie chicken and the sauce from a can of chipotle peppers are the short-cut ingredients that work the weeknight magic. For extra heat, add a minced chipotle chili from the can along with the sauce. The recipe is a Yummly original created by Ericka Sanchez.
Ingredients
US|METRIC
4 SERVINGS
- 1 small white onion
- 4 garlic cloves
- 1 large avocado (optional, for serving)
- 1 1/2 Tbsp. vegetable oil
- 2 cups shredded rotisserie chicken
- 1/2 tsp. salt
- 6 Tbsp. adobo sauce (from a 7-oz. can of chipotle peppers in adobo sauce; if you like, also add 1 minced chipotle chili from the can)
- 1/2 cup sour cream
- 4 flour tortillas (10-inch size)
- 2 cups shredded cheese (Mexican blend, or use 1 cup shredded cheddar and 1 cup shredded jack cheese)
- cilantro sprigs (optional, for serving)
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Directions
- Preheat oven to 150°F or the lowest setting and set a sheet pan in it.
- Chop onion and mince garlic. If using avocado, pit it, scoop out avocado into a bowl, and mash it with a fork; set aside.
- Heat oil in a medium frying pan over medium heat. Add onion and cook, stirring often, until it’s starting to soften, about 2 minutes. Then add garlic and cook, stirring every so often, until onion is translucent, 2-3 minutes more.
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