Slow Cooker Chicken Quesadillas

• 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

1. Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
2. Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker.
3. Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla.
4. Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

red enchilada sauce, water, taco seasoning mix, skinless, flour tortillas

Taken from www.allrecipes.com/recipe/267953/slow-cooker-chicken-quesadillas/ (may not work)