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.
Ingredients
- red enchilada sauce: 1 can (10 ounce can)
- water: 0.25 cup
- reduced-sodium taco seasoning mix: 1 pack (1.25 ounce pack)
- skinless, boneless chicken breasts: 2 piece
- 8- to 10-inch flour tortillas: 1 pack (10 ounce pack)
- bag shredded Mexican cheese blend: 1 piece (12 ounce)
Metric Conversion
Stages of cooking
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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. Mix back into the sauce in the slow cooker.
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Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
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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.
