Slow Cooker Chicken Quesadillas recipe

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Ingredients

1 (10 ounce) can red enchilada sauce
¼ cup water
1 (1.25 ounce) package reduced-sodium taco seasoning mix
2 skinless, boneless chicken breasts
1 (10 ounce) package 8- to 10-inch flour tortillas
1 (12 ounce) bag shredded Mexican cheese blend

Nutrition Info

671.5 calories
carbohydrate: 43.8 g
cholesterol: 112.8 mg
fat: 42.6 g
fiber: 2.9 g
protein: 37.5 g
saturatedFat: 21.1 g
servingSize: -
sodium: 1900.7 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.

  2. Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.

  3. Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.

  4. Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

Recipe Yield

4 quesadillas

Recipe Note

Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.

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