Cheesy Chicken Quesadillas
- 3-4 Chicken Breasts (Frozen)
- 1 (14 Oz.) Can Diced Tomatoes (or Rotel), undrained
- 1 Small Can Green Chilis(4 Oz.)
- 1 8 Oz. Pkg. Cream Cheese
- Monterrey Jack Cheese
- 2 Tbsp. Melted Butter (or Olive Oil)
Spray your crock pot with non-stick cooking spray. Place your chicken breasts in the crock pot. Dump in the diced tomatoes, green chilis, and cream cheese. Place the lid on the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. Once the chicken is cooked, take it out and shred it. Return chicken to crockpot (mix it in and it will absorb some of the juices so it's not so runny) and keep warm until ready to make quesadillas.
To make quesadillas, heat a skillet over medium heat. Top half of each tortilla with cheese and a scoop of the chicken mixture. Fold the tortilla over and press down. Lightly brush melted butter on both sides. Cook two filled tortillas at a time (3-4 minutes each or until they are golden brown), turning once.