A delicious, fast and easy week night meal that the entire family will love!
Combine the shredded chicken, Greek yogurt, taco seasoning, and Taco Bell sauce in a large bowl and mix well.
Place the chicken mixture in a small skillet and heat until it just starts to bubble. Stir occasionally to ensure that it heats evenly.
Place 1 tablespoon on one side of a burrito shell, then smooth 2 tablespoons of the chicken mixture over the cheese.
Fold the opposite side of the burrito shell over to close the quesadilla.
Spray a large skillet with nonstick cooking spray and place the quesadilla in the skillet.
Cover the skillet with a lid and cook the quesadilla for about 1 minute per side on medium heat or until the burrito shell is gold brown on each side.
Remove from the skillet and cut each quesadilla into 4 slices with a pizza cutter.
Serve hot and enjoy!
Place cooked, cut, and cooled quesadillas into a freezer Ziploc bag and seal. Write the name of the dish along with the date it was cooked on the bag and freeze.
No need to thaw before cooking, simply place them on a baking sheet and bake in the oven at 325F until warmed through.
These quesadillas will keep in the freezer up to three months after making them.
Recipe comes to 7 Freestyle Smart Points for 4 large quesadilla slices, which equals 1 whole quesadilla (or 1 burrito shell with the meat and cheese mixture).