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.
Prep Time::10 mins
Cook Time:: 4 hrs 15 mins
Total Time:: 4 hrs 25 mins
Servings::4
Yield::4 quesadillas
Ingredients
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1 (10 ounce) can red enchilada sauce
ΒΌ 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
Directions
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.
Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.
Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
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.