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.
Great as is, but can be improved with additions of your choosing. May need a bit more enchilada sauce if you want to dip or pour it on top.
Read MoreGreat as is, but can be improved with additions of your choosing. May need a bit more enchilada sauce if you want to dip or pour it on top.
I don't make changes on the first try. Maybe next time. Everyone loved it. I bought a quesadillas maker for the next time. Taco Bell just lost a customer.
Very easy, very good! I made it two days in a row it was so good!! Will definitely make it again!
Pretty good and certainly easy! Kids liked but I gave only 4 stars bc the seasoning was a bit much, even after adding another chicken breast and some extra water I thought it was quite strong! Maybe will use less than a packet next time.
I liked this recipe. The second time I made it, I didn't have enchilada sauce, but I had a 19oz container of molé sauce. I also had 4 chicken breasts. I doubled the recipe and swapped molé sauce for enchilada sauce. Absolutely delicious. The molé quesadillas got rave reviews.
It was quick & easy, just like the recipe said. My family loved it! Instead of pan frying them, though, I baked them. They turned out great. I've been asked to make it again.
We enjoyed this recipe and made it as stated. The only thing I would do differently is try what one viewer mentioned - taking the lid off and letting the chicken set up a bit before making them so they won't be so runny. Will definitely make this again!
My husband and I really enjoyed this. I will probably add cilantro to the toppings next time.
This was fabulous and super easy!! I used 3 chicken breasts and a large can of enchilada sauce. It was REALLY really good and made good leftovers too!
This was easy and yummy. I added a can of mild diced green chiles to use them up. The liquid didn’t really thicken even after cooking on high for a while after shredding, so I used a slotted spoon to scoop it out and let the liquid drain a little before I put it on the quesadilla. I followed my normal quesadilla process and baked them in the oven. I added a thin layer of refried beans because I like them.
I doubled the recipe and took other reviewers advice and cooked a little longer on high with the lid off after shredding the chicken to thicken the sauce. Everyone loved them and not too spicy. I’ll add jalapeños next time when I’m not making them for a crowd.
I made it per the recipe and the family loved it. I made enough to use several different ways during the week. Its a keeper.
I made one little change I added 1 package of Ranch Dressing. It was very simple too make , and it was awesome. It is now one of mine my wife's favorite.
It was awesome, but instead of using a slow cooker, I made regular shredded chicken on top of the stove. I also used the mini street taco flour tortillas to make individual quesadillas for everyone!
I did not do the full enchilada, I just cooked the chicken and put it on tortillas like tacos but it was very good. In the future, I will probably add some chipotle peppers in adobo sauce to add more flavor.
I offered both green and red sauce and sides of onion, black olives, tomatoes and extra cheese. Kids and adults were pleased!
