These slow cooker chicken quesadillas are very simple and quick! They can be made for a quick weeknight dinner and picky eaters. Serve with diced onions, black olives, sour cream, and salsa.
Ingredients
- 1 (10 ounce) can red enchilada sauce
- ¼ cup water
- 1 (1.25 ounce) package reduced-sodium taco seasoning mix
- 2 skinless, boneless chicken breasts
- 1 (10 ounce) package 8- to 10-inch flour tortillas
- 1 (12 ounce) bag shredded Mexican cheese blend
Directions
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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. Return chicken to sauce in the slow cooker; mix well.
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Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
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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.
Nutrition Facts
| Calories 672 | |
|---|---|
| Total Fat 43g | |
| Saturated Fat 21g | |
| Cholesterol 113mg | |
| Sodium 1901mg | |
| Total Carbohydrate 44g | |
| Dietary Fiber 3g | |
| Total Sugars 2g | |
| Protein 38g | |
| Vitamin C 5mg | |
| Calcium 663mg | |
| Iron 3mg | |
| Potassium 447mg | |