These slow cooker chicken quesadillas are very simple and quick! They can be made for a quick weeknight dinner and picky eaters. Serve with diced onions, black olives, sour cream, and salsa.
Ingredients
- 1 can red enchilada sauce , 10 ounce
- 0.25 cups water
- 1 package reduced-sodium taco seasoning mix , 1.25 ounce
- 2 skinless , boneless chicken breasts
- 1 package 8- to 10-inch flour tortillas , 10 ounce
- 1 bag shredded Mexican cheese blend , 12 ounce
Instructions
-
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. Return chicken to sauce in the slow cooker; mix well.
-
3
Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
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4
Heat a large nonstick skillet over medium heat. Slide quesadilla into the hot skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.
Nutrition Facts
Per serving
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