115-ounce canRotel diced tomatoes (mild or medium)
14-ounce can diced green chiles
2cupsshredded mexican style cheese
8-12large flour tortillas
Add chicken, cream cheese, Rotel, and diced green chiles to a lightly greased slow cooker. Cover and cook on high for 2-3 hours or on low 3-4 hours.
Remove lid from slow cooker, use 2 forks to shred chicken breasts. Stir all ingredients until creamy.
Pre-heat a large greased pan or non-stick skillet over medium heat. Sprinkle 1 tortilla evenly with shredded cheese. Spread chicken mixture evenly on top of cheese. Sprinkle a little more cheese on top of the chicken mixture. Top with a second tortilla.
Cook the quesadilla over medium heat for about 2 minutes on each side or until cheese is melted. (*see note) Repeat process with remaining tortillas, cheese, and chicken mixture.
Use a sharp knife or pizza cutter to slice quesadillas into triangles. Serve warm with salsa or sour cream if desired.
Alternately quesadillas can be cooked in the microwave.