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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
- 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
Step 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.
Step 2
Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.
Step 3
Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 672 | |
| % Daily Value * | |
| Total Fat43g | 55% |
| Saturated Fat21g | 106% |
| Cholesterol113mg | 38% |
| Sodium1901mg | 83% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein38g | |
| Vitamin C5mg | 25% |
| Calcium663mg | 51% |
| Iron3mg | 19% |
| Potassium447mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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