Preheat oven to 425.

Cook and shred chicken or cook beef prior to starting this recipe.

Lay 4 tortillas on an aluminum sheet pan, allowing half of each tortilla to drape over the edge of the pan.

If you use a darker sheet pan, please note that the quesadillas may bake QUICKER and to set oven for 25 degrees less. Additionally, reduce time by 5 minutes and check to prevent over-cooking/burning.

In a skillet, add already cooked and shredded chicken, taco seasoning and water.

Mix well and heat over medium heat until liquid is reduced and chicken is hot.

Divide shredded chicken and spoon 1/4th cup onto each half of the tortillas on the pan. Top with cheese and fold shells over.

OPTIONAL: Add a sheet pan on top of quesadillas to help brown both sides evenly. If not, fine to place directly to oven and flip halfway through.

Bake quesadillas for 15-20 minutes or until crispy and browned. Note that your quesadilla shell will be lighter on the top versus the side on the pan.

Remove from oven and cut in half and serve with sour cream, salsa and shredded lettuce.