Ingredients
Units
Scale
- 15 ounces red enchilada sauce
- 4 chicken breasts (see instructions for details)
- olive oil or butter
- 8 soft-taco sized tortillas (or 4 burrito sized)
- 3 cups shredded Mexican cheese (2% milk cheese OK)
- 4 green onions sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- Prep Time: 45