Ingredients
Seasoned Chicken
- 3 cups shredded cooked chicken breast
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ranch Pickle Mixture
- 1 cup diced dill pickles
- 1/2 cup pickle juice
- 1 cup ranch dressing
- 1/2 cup sour cream
- 1/4 cup thinly sliced green onions
Cheese Blend
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Tortilla Base
- 6 large (10-inch) flour tortillas
Optional Garnish
- Chopped fresh dill
- Sliced jalapeños
Instructions
- Preheat and Prepare Bake Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure an easy cleanup.
- Season the Chicken: In a large mixing bowl, combine the shredded cooked chicken breast with smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until all the seasonings are evenly distributed and the chicken is well coated.
- Create the Filling: Add diced dill pickles, pickle juice, ranch dressing, sour cream, and thinly sliced green onions to the seasoned chicken. Stir thoroughly to fully combine all ingredients, creating a creamy, tangy filling.
- Combine Cheeses: In a separate bowl, mix together the shredded cheddar and mozzarella cheeses until well blended; this cheese mix will add rich meltiness and flavor to the quesadilla bake.
- Begin Layering: Lay two large flour tortillas in the bottom of the greased baking dish, overlapping as needed to form a cohesive base. Spread one-third of the chicken and ranch pickle mixture evenly over the tortillas. Sprinkle one-third of the cheese blend on top of the chicken layer.
- Continue Layering: Repeat the layering by placing another two tortillas over the cheese, spreading the second third of the chicken mixture over them, and topping with one-third of the cheese blend.
- Final Layers and Top: Add the last two tortillas on top, then spread the remaining chicken mixture over them and finish with the remaining cheese blend, distributing it evenly to cover the surface.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven at 375°F (190°C) for 20 minutes.
- Uncover and Bake Until Golden: Carefully remove the aluminum foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and has a golden-brown color.
- Rest and Serve: Remove the bake from the oven and let it rest for 5 minutes to set and cool slightly. Garnish with chopped fresh dill and sliced jalapeños if desired, then cut into portions and serve warm.
Notes
- Use cooked shredded chicken from a rotisserie or leftover chicken breasts for convenience.
- Feel free to adjust cheese types or quantities based on your preference.
- For a spicier kick, add sliced jalapeños or hot sauce into the chicken mixture.
- This bake can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- To make it gluten-free, substitute flour tortillas with gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
