Directions

• Make Chicken

This recipe makes about 5 cups of shredded chicken. This recipe should make enough chicken for 6 quesadillas (maybe more). Store leftover chicken in an airtight container in the fridge for up to three days or in the freezer for up to 1 month.

Combine chicken and enchilada sauce (or salsa) in a large heavy-bottomed saucepan.

Turn heat to high, bring to a boil, and then lower the heat so that the sauce simmers very gently around the chicken.

Partially cover the pan with a lid, and then cook until the chicken is cooked through and very tender, 20 to 30 minutes.

Transfer the chicken to a cutting board. When it is cool enough to handle, use two forks or your fingers to shred the meat.

Stir the shredded chicken back into the sauce. Taste the chicken, and then, if it needs it, season with salt.

• Make Quesadillas

Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.

Spread about 1/3 cup of cheese over the tortilla and then spoon about 1/2 cup of shredded chicken onto one half, shaking the chicken lightly so that most of the excess sauce falls back into the saucepan.

Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.

Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.

Keep cooked quesadillas warm in a 200° Fahrenheit oven while you finish making the remaining quesadillas.