Step 1

Pre-heat oven to 200°F.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Lightly salt and pepper the chicken pieces.

Step 4

Cook the chicken in the oil until no longer pink, about 8 minutes.

Step 5

Add the taco seasoning and flour and stir to coat the chicken pieces.

Step 6

Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.

Step 7

Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl.  Set both aside.

Step 8

In a non-stick skillet, heat 1 teaspoon of the vegetable oil and when hot, add 1 tortilla.

Step 9

To the tortilla add a handful of cheese, then a pinch of scallions, then about 1/2 cup cooked chicken.

Step 10

Moving quickly, spoon over a couple spoonfuls of the cooked sauce and green enchilada sauce (if using).

Step 11

Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about 1/4 teaspoon of the minced garlic over the top.

Step 12

Top with another handful of cheese and top with another tortilla.

Step 13

Using a spatula and carefully holding the top tortilla, flip the quesadilla.

Step 14

Cook until nicely browned on both sides.  Remove from skillet and place on a baking sheet and place in oven to keep warm.

Step 15

Repeat the process for remaining 3 quesadillas.

Step 16

Cut into fourths and serve with salsa and sour cream.