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Chicken Enchilada Quesadillas

Joanna Cismaru, Jo Cooks
  • 20 minutes
  • Serves 4

INGREDIENTS

2

large chicken breasts (cooked, shredded)

1/2 cup

corn (canned or frozen)

3/4 cup

black beans (drained and rinsed)

1 cup

enchilada sauce

4

large flour tortillas

1 cup

Monterey Jack cheese

1/4 cup

cilantro (fresh, chopped)

4

green onions (chopped)