Rating: 4.5 stars
51 Ratings
  • 5 star values: 39
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.

Recipe Summary

cook:
4 hrs 15 mins
total:
4 hrs 25 mins
prep:
10 mins
Servings:
4
Yield:
4 quesadillas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

672 calories; protein 37.5g; carbohydrates 43.8g; fat 42.6g; cholesterol 112.8mg; sodium 1900.7mg. Full Nutrition
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