Instructions

• Preheat oven to 425°F and place a rimmed sheet pan in front of you.
• In a skillet over medium heat combine the 2 cups cooked shredded chicken, 1 package taco seasoning, and 1/2 cup water. Stir and heat until the liquid is reduced and the chicken is hot.
• Lay the 4 large flour tortillas flat on the sheet pan. Divide the seasoned chicken evenly among the 4 tortillas (about 1/2 cup per tortilla), placing the filling on one half of each tortilla. Top the chicken with the 2 cups shredded cheese divided evenly.
• Fold the empty half of each tortilla over the filling to form a quesadilla and press gently to flatten.
• (Optional) Place a second sheet pan on top of the quesadillas to help brown both sides. If you do not use a top pan, bake with the top exposed and flip each quesadilla halfway through baking.
• Bake for 15–20 minutes, or until the tortillas are crispy and browned to your liking.
• Remove from the oven, cut each quesadilla in half, and serve with sour cream, salsa, and shredded lettuce.