You can make this with leftover roast chicken or canned chicken. The canned chicken makes for a nice quick pantry dinner or a good after school snack if it's a sport night and you're having a later light dinner.
- Diced cooked chicken
- chili powder
- garlic or garlic powder
- leftover broth or water
- flour tortillas
- Cheddar cheese or a Mexican blend
- sour cream
In a small pan, mix the cooked chicken with some chili powder and garlic. Optionally, if you have some taco seasoning mix you can use that instead. Add some water or broth, just enough to make everything moist without being too soupy. Bring to a simmer, cover, and let it heat through, stirring now and then. In the meantime, grate some cheese.
You can bake these quesadillas or heat them in a frying pan with a bit of butter on the outside surfaces. If you're going to bake them, preheat the oven to 450. Set the tortillas on a baking pan, spread the chicken mixture across the tortilla and sprinkle with cheese. Top with another tortilla, then bake for 5 minutes or so.
If you don't want to bake, spread one side of the tortilla with butter and lay in a warm frying pan or on a griddle. Spread the chicken mixture over it, sprinkle grated cheese on top, and place another tortilla on top. Spread butter over it as well. Cook a few minutes until the cheese is melted and the outside of the tortilla is a lightly browned. Carefully flip it over and cook the other side.
Cut into wedges and serve with sour cream and salsa on the side. Refried beans make a nice side dish, of course.