Shredded Chicken & Fajita Veggies Quesadillas

Shredded Chicken & Fajita Veggies Quesadillas

Ingredients: Makes 5 servings
1 lb chicken breast
1 (10 oz) can enchilada sauce (green or red)
10 corn tortillas
1 onion, thinly sliced
3 bell peppers, thinly sliced
1 bunch cilantro, minced
4 cloves garlic, minced
1.25 cups shredded cheese (1/4 cup per serving)Seasoning: garlic powder, onion powder, salt, black pepper

Instructions

Chicken
Add enchilada sauce and ½ the garlic to crock pot and season lightly to taste
Add chicken and ensure it is fully submerged in the sauce, add a little water if needed
Cook on low for 6 hours or high for 4 hours until tender
Remove chicken and shred with two forks
Add a small amount of the crock pot sauce back into the shredded chicken to keep it moist
Reserve the remaining sauce for dipping or for cooking the quesadillas

Fajita veggies
Heat a greased pan over medium heat
Add onion, bell peppers, and garlic
Cook, stirring occasionally, until softened and lightly browned
Add half of the cilantro and mix. Season to taste.

Assembly (meal prep)
Divide chicken and veggies evenly into 5 containers
Add 1/4 cup shredded cheese to each container
I use these divided containers https://www.amazon.com/dp/B0BYTYDW88?linkCode=ssc&tag=onamzkaren06c-20&creativeASIN=B0BYTYDW88&asc_item-id=amzn1.ideas.F2V4C4NZ60W1&ref_=aip_sf_list_spv_ons_d_asin
Store in the fridge until ready to eat

To cook quesadillas
Heat a pan over medium heat
Place 2 tortillas in the pan and sprinkle cheese evenly on one side
Warm chicken and veggies in the microwave
Add chicken to tortillas and fold over
Optionally add a little reserved enchilada sauce to the pan or filling for extra flavor. 

Cook until tortillas are golden crispy  and cheese is melted, flipping as needed

Place heated fajitas on the side.

Garnish
Top with fresh cilantro and crema/sour cream
Serve with reserved enchilada sauce for dipping

Macros: 314 kcal, 27 g/pro, 34 g/carb s, 9 g/fat, 4 g/fiber