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Crock-Pot Chicken Quesadillas
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Crock-Pot Chicken Quesadillas

7 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pack boneless skinless chicken breasts
Salt & pepper to taste
1 can cream of chicken soup
1 can cream of onion soup
Splash of milk
Olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 package (8 count) tortillas
1 package (2 cups) shredded cheese
Sour cream (optional)
Refried beans (optional)
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Let's Make It
1
Season chicken breasts with salt and pepper and place in crock-pot. Mix both cans of soup and splash of milk and pour over chicken. Cook on high for 6 hours.
2
Coat the bottom of a skillet with the olive oil, adding the chopped onion and bell pepper. Saute until soft. Shred the cooked chicken and add to the skillet and continue to cook for about 5 minutes.
3
Place 4 tortillas on a cookie sheet, covering with a handful of cheese. Place the chicken mixture on the tortilla, covering with additional cheese. Top with the other 4 tortillas and bake in a 350 degrees F oven for about 10 minutes to melt the cheese. Serve with sour cream or refried beans.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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