Slow Cooker Chicken Quesadillas

Slow-cooked chicken quesadilla filling is topped with shredded cheese and sandwiched between crispy tortillas in this quick weeknight dinner aimed at picky eaters.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 672 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.