Slow Cooker Sunday Chicken Quesadilla

Slow Cooker Sunday returned with this recipe that I found on the 
Creme De La Crumb blog.  It's easy and creamy and delicious.

4 boneless skinless chicken breasts

8 ounces Philadelphia brand cream cheese

1 15 ounce con Rotel diced tomatoes (mild), you can use whatever spice  you would like but we like them mild.

1 4 ounce can diced green chiles

2 cups shredded Chihuahua cheese

8-12 quesadilla flour tortillas (I buy the fresh tortillas from Trader Joe's that are in the bread section, they are the best).

Add chicken, cream cheese, Rotel (undrained) and diced green chiles (undrained) to a lightly greased slow cooker.  Cover and cook on high for 2-3 hours or on low 3-4 hours.  I cooked it for 4 hours on low.

Remove lid from slow cooker, use 2 forks to shred chicken breasts.  Stir all ingredients until creamy. 

Preheat a large skillet over medium heat.  Brush one side of each tortilla with olive oil leaving that side facing out.

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, olive oil side facing up.  Cook the quesadilla over medium heat for about 2 minutes or on each side until cheese is melted. 

Repeat process with remaining tortillas, cheese and chicken mixture.

Use a pizza cutter to slice quesadillas into triangles.  Serve warm with salsa and sour cream.