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Slow Cooker Chicken Quesadillas

Slow Cooker Chicken Quesadillas

Cost $15, save $10

Source: Recommended by CookPal

  • 255 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Sauce

    • 1 (10 ounce) can red enchilada sauce
    • 💧 ¼ cup water
    • 1 (1.25 ounce) package reduced-sodium taco seasoning mix

  • Protein

    • 🍗 2 skinless, boneless chicken breasts

  • Carbs

    • 🌮 1 (10 ounce) package 8- to 10-inch flour tortillas

  • Cheese

    • 🧀 1 (12 ounce) bag shredded Mexican cheese blend

STEPS

1

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.

2

Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.

3

Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.

4

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.

NUTRIENTS

Per 1 serving

🔥

672

Calories

  • 38
    Protein
  • 44
    Carbs
  • 43
    Fats

💡 Serve with diced onions, black olives, sour cream, and salsa for added flavor.For a crispier quesadilla, use a cast-iron skillet for cooking.Make extra chicken filling and freeze for later use.