Prep Time:
10 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 25 mins
Servings:
4
Yield:
4 quesadillas
Ingredients
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.
Nutrition Facts (per serving)
| 672 | Calories |
| 43g | Fat |
| 44g | Carbs |
| 38g | Protein |
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