Enchilada Chicken Quesadillas
Need a quick dinner idea? Look no further than these easy quesadillas stuffed with enchilada chicken!
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. To cook chicken in a slow cooker, place BONE-IN chicken breasts in crockpot, pour enchilada sauce over meat, and cook on low 6-8 hours. To cook on the stovetop, place four BONELESS chicken breasts in a 12″ skillet, pour enchilada sauce over chicken, and simmer (covered) for 20-30 minutes until chicken is cooked through.
  2. Remove cooked chicken from sauce, and use to forks to shred meat. (Discard bones and skin if using whole breasts.) Return chicken to sauce mixture, and stir to coat.
  3. Heat a skillet over medium-high heat. Add just enough oil or butter to lightly coat the bottom of the pan. Place a tortilla in the hot oil, and spread a thin layer of cheese evenly over the tortilla. Use a slotted spoon to scoop chicken, leaving sauce behind, and spread an even layer of chicken over HALF of the tortilla. Sprinkle green onions over the chicken.
  4. When cheese is melted, fold cheese-only half of tortilla over the chicken half. Remove quesadilla to plate, and allow to cool for a few minutes before cutting. Repeat steps 3 and 4 for each serving.