Slow Cooker Chicken Quesadillas

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. 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. 2

   Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.

3. 3

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

4. 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.