Begin by preheating the oven to 425°F (220°C).
In a large mixing bowl, combine the shredded chicken, 1 1/2 cups of the sour cream, the chipotle pepper, shredded cheese, and salt to taste. Stir until thoroughly blended.
Prepare two large baking sheets by lining them with parchment paper, then lightly coat the parchment with cooking spray or brush with olive oil.
Take one tortilla at a time, place approximately 1/3 to 1/2 cup of the chicken mixture onto one side, and fold the tortilla over to enclose the filling.
Arrange the assembled quesadillas on the prepared baking sheets. Lightly brush or spray the tops with olive oil to promote browning.
Bake on the center rack for about 15 minutes, or until the quesadillas are golden brown and the tortillas are crisp.
Slice each quesadilla into wedges and serve warm, accompanied by the remaining sour cream, guacamole, salsa, or freshly made pico de gallo.
