Chicken Enchilada Quesadillas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quesadillas filled with chicken, black beans, corn, enchilada sauce, and melted Monterey Jack cheese, finished with cilantro and green onion. These combine the bold flavors of enchiladas in a handheld, easy weeknight format.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large chicken breasts (cooked, shredded)
- ½ cup corn (canned or frozen)
- ¾ cup black beans (drained and rinsed)
- 1 cup enchilada sauce
- 4 large flour tortillas
- 1 cup Monterey Jack cheese
- ¼ cup cilantro (fresh, chopped)
- 4 green onions (chopped)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 879mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 301mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 879MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.