Ingredients
Method
- Combine enchilada sauce, water, and taco seasoning in the bottom of your slow cooker.
- Slice the chicken breasts in half lengthwise and place them in the sauce mixture.
- Set the slow cooker to Low and cook for 4 hours until the chicken is tender.
- Remove the cooked chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to coat in the sauce.
- Lay a tortilla flat and spoon some of the chicken mixture onto one side. Sprinkle a generous amount of cheese on top, then fold the tortilla in half.
- Heat a large nonstick skillet over medium heat. Place the folded tortilla in the skillet.
- Cook until the tortilla is golden brown and crispy on both sides, about 2-4 minutes, flipping halfway through.
- Repeat with the remaining tortillas, chicken, and cheese.
Notes
Keep tortillas warm: Keep cooked quesadillas warm in a low oven (about 200°F) while you finish the batch.
Make cleanup a breeze: Spray your slow cooker with nonstick cooking spray before adding ingredients.
Reheat like a pro: Warm leftover quesadillas in a skillet or air fryer to bring the crispiness back.
Prep ahead: Shred the chicken and store it in an airtight container for up to 3 days.
Save time: Use pre-cooked rotisserie chicken to skip the slow cooker step entirely.
Make cleanup a breeze: Spray your slow cooker with nonstick cooking spray before adding ingredients.
Reheat like a pro: Warm leftover quesadillas in a skillet or air fryer to bring the crispiness back.
Prep ahead: Shred the chicken and store it in an airtight container for up to 3 days.
Save time: Use pre-cooked rotisserie chicken to skip the slow cooker step entirely.