Cooking Instructions

• In a large, heavy-bottomed saucepan, combine the chicken and green enchilada sauce. Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover the pan and cook until the chicken is tender and cooked through, 20 to 30 minutes.
• Transfer the chicken to a cutting board. When cool enough to handle, shred the meat with two forks. Return the shredded chicken to the sauce and stir to coat. Taste and season with salt, if needed.
• Heat a heavy-bottomed skillet over medium heat. Lightly brush or spray the pan with oil, then place one tortilla in the skillet.
• Scatter about ⅓ cup of cheese over the tortilla, then spoon ½ cup of shredded chicken onto one half, letting any excess sauce drip off first. Fold the tortilla in half and press gently with a spatula to seal. Cook until the underside is golden and toasted, about 2 minutes.
• Flip the quesadilla and cook for 1 to 2 minutes more, until the second side is toasted and the cheese has melted. Transfer the tortillas to a cutting board, slice them in half, and repeat with the remaining tortillas.