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Slow Cooker Chicken Tortillas

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PREP TIME
10 min
COOKING TIME
255 min
TOTAL TIME
265 min
SERVINGS
4 servings
Dinner Mexican
Slow Cooker Chicken Tortillas
Ingredients
  • 1 (10 ounce) can red enchilada sauce
  • 1/4 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
Instructions
1
Combine the enchilada sauce, water, and taco seasoning in a slow cooker. Place the chicken breasts in the slow cooker and cut them lengthwise, then divide into two halves.
2
Cook the chicken in the slow cooker on Low for 4 to 5 hours, or until it becomes tender.
3
Remove the cooked chicken from the slow cooker and shred it using two forks.
4
Return the shredded chicken to the sauce in the slow cooker, and mix everything together.
5
Spoon some of the chicken mixture onto a tortilla, followed by a sprinkle of cheese.
6
Cover the tortilla with another one to create a quesadilla, and repeat this process with the remaining ingredients.
7
Heat a large nonstick skillet over medium heat.
8
Slide one of the quesadillas into the hot skillet and cook until it is browned on both sides, flipping halfway through.
9
Repeat the process with the remaining quesadillas and ingredients.