Chicken quesidilla redoux

1 package boneless skinless chicken
1 medium yellow onion chopped
4 cloves garlic chopped
1/2 cup chicken stock
1 12 oz can green chille enchilada sauce
1 bag shredded mozzarella cheese
1 tbsp pepper
2 tsp salt
2 pinch crushed red pepper flake
burrito size flour tortillas

Spray slow cooker with cooking spray. Combine chicken, garlic, onion, chicken stock, salt, pepper, and red pepper flakes. Cook on low for 5 hours. Open and drain juices reserving chicken, onions & garlic. Shred with two forks and add enchilada sauce. Return to slow cooker and cook on low for 15 minutes to heat sauce through. Heat non stick pan over medium heat. Place flour tortilla in center and place generous amount of cheese on half. Add layer of chicken mixture. You don't want to much or it will all just fall out. Top with more cheese and fold tortilla over. Cook on each side until brown and crispy. Serve with sour cream, salsa and hot sauce.

For vegetarian combine 1 can black beans with onions, garlic, salt and pepper. Heat until soft. Add enchilada sauce and warm through. Make the same as chicken enchiladas.

For spicier flavor use pepperjack cheese. You can also use a chedder cheese but I prefer the milder mozzarella for this.

(look closely there is cheese on there)

This is the enchilada sauce I use.