Ingredients4 h 25 m servings 672
- 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.
Per Serving: 672 calories; 42.6 43.8 37.5 113 1901 Full nutrition
ReviewsRead all reviews 17
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.
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! M...
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 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.
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.