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Ingredients4 h 25 m servings 672
Original recipe yields 4 servings (4 quesadillas)
- 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.
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Per Serving: 672 calories; 42.6 43.8 37.5 113 1901 Full nutrition
ReviewsRead all reviews 2
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.