In celebration of Cinco De Mayo (any time is good time for a party!) we had Crock-pot Chicken Quesadillas for dinner. I made up the recipe, but Bryson and I both enjoyed it so I thought I'd post it here.
Put all of these in your crock-pot:
2 lbs chicken breast meat
1 lg can green enchilada sauce
2 cans diced chilis (or 4 jalapeños)
diced tomatoes or sundried tomatoes
1 medium chopped or sliced Vidalia onion
black olives if desired
salt & pepper to taste
cilantro & cumin to taste
Let this cook on high for 3-4 hours, or low for 7-8 hours. It will smell like heaven in a pot- all over the house. Then I shred the chicken; and get out the tortillas, cheddar cheese and sour cream. We just scooped the meat mixture into a flour tortilla, and topped it with cheddar cheese and sour cream. It was FABULOUS. I meant to take a picture, but we ate it (all) so fast I didn't have time. Maybe next time I'll snap a photo, and add it. ¡Olé!