Keto Chicken Enchilada Quesadillas

Add the chicken broth and chicken to a heavy bottom pot over medium high heat. Let cook until cicken reaches an internal temperature of 165ºF. Remove from broth with a slotted spoon to a large mixing bowl and set aside to cool.

When chicken is cooled, shred chicken in the mixing bowl and add 1 cup of the cheese and the enchilada sauce. Make sure to mix well!

Heat a large skillet over medium heat and spray with cooking spray. Lay one of the tortillas in the skillet and top half with 1/4 cup of the cheese. Layer 1/4 of the chicken mixture on top, followed by 1/4 cup of the cheese. Fold the tortilla in half and cook until the bottom is brown and the cheese starts to melt.

Flip the quesadilla and cook for a few minutes more on the other side. Remove from the skillet and set aside. Continue with remaining quesadillas.

Cut each one in half and serve with sour cream and quacamole.

Nutrition: Calories: 384kcal, Carbohydrates: 18g, Protein: 39g, Fat: 20g, Saturated Fat: 11g, Fiber: 8g