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If you’re looking to shake up your dinner routine, let me introduce you to a fresh twist on making Shredded Chicken Quesadillas: baking them in the oven all at once. This simple switch not only streamlines the cooking process but guarantees that each quesadilla is evenly crispy and delicious. Say goodbye to standing by the stove and flipping them one by one – this oven method is a game-changer.

Side shot of shredded chicken quesadillas wedges stacked.

This recipe takes the humble quesadilla to new heights with an array of textures and tastes. Juicy shredded chicken tossed with zesty salsa blends perfectly with the crispness of green onions and the freshness of cilantro, while roasted green chiles add a gentle heat. Finished in the oven until golden and crispy, they’re ideal for a weeknight dinner or a casual get-together with friends.

Ingredients for Shredded Chicken Quesadillas

Overhead view of ingredients needed to make shredded chicken quesadillas.
  • Chicken: Look for cooked chicken that is moist and tender (my Shredded Chicken recipe is ideal). If using rotisserie chicken, choose one that’s freshly cooked and has a neutral seasoning to better absorb the salsa flavors.
  • Salsa: Choose a salsa with a balance of acidity and spice. A chunky salsa will add texture, while a smoother salsa blends well for a more even flavor throughout the quesadilla. (I recommend my Fire Roasted Salsa recipe.)
  • Green Onions: Fresh green onions should have crisp, bright green tops and a firm white base. 
  • Cilantro: Look for cilantro with vibrant green leaves and no signs of wilting. 
  • Diced Green Chiles: Look for canned green chiles that are mild to medium in heat to add complexity without making the quesadillas too spicy (unless you prefer them that way!).
  • Monterey Jack Cheese: Choose a block of cheese that is soft and has a creamy texture that you shred yourself. Pre-shredded cheese is often coated with anti-caking agents like potato starch or cellulose, which can inhibit melting.
  • Vegetable Oil: A neutral oil with a high smoke point, like avocado or canola oil, is best for brushing on the tortillas. 
  • Flour Tortillas: Choose tortillas that are soft and pliable to be sure they fold easily without cracking and become nicely crispy when baked.
Overhead shot of shredded chicken quesadillas on serving platter.

Relaxing Nights: Why I Love These Quesadillas

Sometimes after a busy day, all I want is a dinner that’s easy to make but still feels special. That’s where these Oven-Baked Shredded Chicken Quesadillas come in. They’re one of my go-tos when I need something quick, satisfying and fun to eat. I’ve found they’re not just a hit with my family; friends love them too. It’s nice to have a recipe that doesn’t require constant attention at the stove, especially on those evenings when you just want to relax.

5 Recipe Tips

  1. Preheat your oven thoroughly: Before assembling your quesadillas, make sure your oven has reached the correct temperature to help achieve a crispy exterior without overcooking the filling.
  2. Evenly distribute the filling: When adding the chicken, salsa, and other fillings to the tortillas, spread them out evenly so every bite is as flavorful as the next.
  3. Don’t skimp on the cheese: Cheese acts as the glue that holds the quesadilla together. Be generous to be sure the fillings are well-contained and the quesadilla has a rich, melty texture.
  4. Use parchment paper or aluminum foil: Lining your baking sheet makes cleanup easier and helps prevent the quesadillas from sticking to the pan.
  5. Monitor the oven closely: Since ovens can vary, keep an eye on your quesadillas, especially during the last few minutes of baking, to achieve the perfect golden-brown finish without burning.

Recipe Options

  • Try a different cheese: Instead of (or in addition to) Monterey Jack, use mozzarella or cheddar. Or mix in Pepper Jack for a spicy kick.
  • Experiment with salsa varieties: Use green tomatillo salsa for a tangy twist or a chipotle salsa for smoky depth. 
  • Add more vegetables: For an extra nutritional boost, include spinach, diced bell peppers, or zucchini in the filling before baking, but keep water content in mind and don’t overdo it.
  • Spice it up: Add sliced jalapeños or a dash of cayenne pepper to the mix for extra heat.
Close up of stack of shredded chicken quesadillas.

How to Store and Reheat

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, either place them on a foil covered baking sheet in a 350°F oven for 8 to 10 minutes until heated through and crispy, or warm in a skillet over medium heat for 1-2 minutes on each side until the cheese is melted and the tortilla regains its crispiness.To freeze, wrap each quesadilla individually in plastic wrap or aluminum foil, then place in a freezer-safe bag or container for up to 2 months. Reheat from frozen using the same methods, without the need to thaw, for best results.

How to Make Shredded Chicken Quesadillas

In a large bowl, mix shredded chicken with salsa, then incorporate green onions, cilantro, diced green chiles, and cheese. On a clean surface, spread a portion of the chicken mixture on half of each tortilla, leaving a small border. Fold the tortillas over the filling and compact them slightly. Brush both sides of the quesadillas with oil and place them on the baking sheet, rounded edges inward.

Once the oven is heated to 425˚F, bake the quesadillas on a foil lined baking sheet until they start to brown, then flip and continue baking until golden. Let them cool briefly, cut into wedges, and serve.

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Shredded Chicken Quesadillas

5 from 2 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 35 minutes
Course: Main Course, Snack
Cuisine: Mexican
Calories: 587
Servings: 4 people
A Mexican-inspired feast, blending juicy, salsa-infused shredded chicken with melted cheese between crispy tortillas, perfect for a quick dinner or casual gathering.


  • 12 ounces shredded chicken from a rotisserie chicken or using this Shredded Chicken
  • 1/2 cup salsa or more, homemade Fire Roasted Salsa or your favorite store brand
  • 2 green onions very thinly sliced
  • 1/4 cup finely chopped fresh cilantro
  • 4 ounces canned roasted and diced green chiles drained (recipe note #1)
  • 8 ounces Monterey Jack cheese shredded
  • 2 tablespoons vegetable oil such as avocado oil or other high heat, neutral oil
  • 4 8-inch flour tortillas


  • Preheat oven to 425 °F (218 °C).
  • Line a rimmed baking sheet with foil.
  • Add shredded chicken and salsa to a large bowl; toss to coat. Add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
  • Lay tortillas out in a single layer on clean countertop or work surface. Spread 1/4 of shredded chicken mixture over one half of a tortilla, leaving about a 1/2-inch border at the edge. Repeat with remaining shredded chicken mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.
  • Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact. Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.


  1. If you want to roast your own chiles, see my Green Enchilada Sauce post for detailed instructions.


Calories: 587kcal | Carbohydrates: 30g | Protein: 40g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 114mg | Sodium: 1107mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 12mg | Calcium: 532mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Chris W. says:

    Made these yesterday for our lunch – so good! The only thing I did differently was to add a little bit of shredded cheddar after flipping them over. (I’m originally from WI so I use more cheese than I probably should…) Anyway thanks for sharing a great recipe and yes, baking them made it so much easier.

    1. Marissa Stevens says:

      Love this, Chris! So glad you enjoyed them.

  2. David @ Spiced says:

    5 stars
    What a great idea to bake quesadillas! We usually use a skillet, but it can be a bit of a mess when we’re trying to flip multiple ‘dillas. These look absolutely fantastic, Marissa!

    1. Marissa Stevens says:

      Thanks so much, David!

  3. Ben | Havocinthekitchen says:

    5 stars
    Marissa, these quesadillas look terrific – great hearty and flavourful filling, and they are also beautifully browned!

    1. Marissa Stevens says:

      Thank you, Ben!