Ingredients

• 1 lbs chicken tenders
• 1 cup AP Flour
• 1/2 cup wing sauce (Frank’s is good)
• 4 Medium flour tortillas
• 2 cups shredded cheese ( I use the Mexican 4 cheese blend)
• Blue Cheese dressing
• 2 tsp garlic powder
• salt and pepper

Directions

1. Preheat oil in a large skillet on medium heat.
   
2. Put flour, garlic powder and salt/pepper in a large zip top bag and close. Shake to combine.
   
3. Place the chicken strips in the zip top bag and seal. Shake to coat the chicken with the flour mixture.
   
4. Once hot, place the chicken in the skillet and cook until golden. About 3-5 minutes per side.
5. Remove the chicken from hot skillet and place on a paper towel to absorb extra oil.
6. Cut the chicken into 1 inch chunks and toss in a bowl with the wing sauce until coated completely.
7. On a preheated flat top griddle on medium heat place 1 tortilla and cover one half of it with cheese in an even layer.
8. Add the chicken pieces, drizzle a little blue cheese dressing over the chicken and sprinkle a little more cheese and fold the other side of the tortilla over.
9. Cook for 3 minutes on each side or until the tortilla gets a little crispy. Remove from griddle. Let cool for a couple minutes and cut into wedges.
   
10. Repeat steps 7 – 9 for each additional quesadilla.
    

Serves 4

Ingredients

• 1-1 1/2 lb boneless skinless chicken thighs
• 1 teaspoon ground cumin
• 1 tbs dried oregano
• 3 cloves garlic (minced)
• 1 (4 ounce) can chopped green chile peppers
• 10 (10 inch) flour tortillas
• 2 cans enchilada sauce
• 2 cups shredded Jack cheese
• Salt and pepper to taste
• oil

Directions

1. Add about 1 or 2 tbl of oil to the bottom of a large pot and heat on medium. Add chicken and spices to sear until golden and then add the garlic. Add 1 can of the enchilada sauce and the green chiles. Simmer for at least an hour. You want the chicken to be easily shreddable.  Allow to cool and then shred and set aside.

2. Microwave the tortillas between damp paper towels for 10 seconds to warm and make them more flexible. Add 1 tbl of the chicken mixture to the tortilla and spread evenly in the middle like you are making a taco. Roll the enchilada and place in a glass baking dish with the seam down. It will be a tight fit for all of them in a 9×13 pan. Pour the remaining enchilada sauce over top and bake at 350 degrees for 15 minutes. Sprinkle the cheese on top and bake for an additional 5-10 minutes or until the cheese is bubbly.

Serve with sour cream and black olives if you like.

Serves 6