Slow Cooker Chicken Quesadillas

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.

Step: 1

Combine enchilada sauce, water, and

Step: 2

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.

Step: 3

Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.

Step: 4

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

Step: 5

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; protein 37.5g; carbohydrates 43.8g; fat 42.6g; cholesterol 112.8mg; sodium 1900.7mg.

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