Ingredients for 20 Quesadillas
5 chicken breasts
2 cans of chicken condensed soup
1 cup of shredded cheese
40 pack of flour tortillas
Salt, garlic powder, onion powder, for seasoning
Place the pieces of chicken in a large pot. Add water to the pot till the water is about two inches from the top.
Add 1 tablespoon of salt and garlic powder to the water followed by 2 teaspoons of onion powder. Give the water a stir and set it to boil for about 2-3 hours.*
When the chicken is done cooking, place it in a bowl. To easily shred chicken, use a handheld mixer. If you do not have one, two forks work just as well.
Once the chicken is all shredded up, add the two cans of chicken condensed soup and mix it thoroughly in. Then add in the shredded cheese and mix.
Grab one tortilla and lay it flat. Using your mixing spoon or spatula, scoop part of the mixture onto the tortilla and spread it out. Place another tortilla on top.
Using a nonstick pan, heat it to low-medium heat. Place the tortilla in the pan for about 1-2 minutes. You can lift the tortilla up with a flat spatula to see if the underside is browned enough.
Flip the quesadilla over and allow it to cook for another minute.
Using the spatula again, take the quesadilla off the pan and place it on a plate. Repeat steps 5-8 with the rest of the tortillas and chicken mixture.
*Tip: When boiling chicken, it soaks up the flavor through the water so it’s a good idea to leave it in the water until half the water is gone and has almost reached the chicken. If your chicken still needs flavor, add the seasonings again into the shredded chicken before the soup.