Ingredients
4
4 servings
- •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
Instructions
- 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. Mix back into the sauce in the slow cooker.
- Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 672
- Carbohydrate: 44g
- Fat: 43g
- Fiber: 3g
- Protein: 38g
- Sugar: 2g
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