Rotisserie Chicken a la Mexicana

1. Shred the rotisserie chicken. 
2. Chop the onion, tomatoes, poblano pepper, and serrano peppers. 
3. Grease a pan with oil spray and add the vegetables along with 2 minced garlic cloves. 
4. Add seasonings of choice and cook for 4-6 minutes or until the onions are translucent. Stir frequently. 
5. Add in the chicken, can of tomato sauce, 1/4 cup water, and any seasonings of choice. 
6. Mix well and cook on low heat for 5-6 minutes. One serving of chicken is 4.5 ounces of chicken. 
7. ONE SERVING QUESADILLAS: warm 2 low carb tortillas up for 30 seconds on each side and dip into the pollo for color. 
8. Add 28 grams of fat free cheese on each tortilla. 
9. Divide the 4.5 ounces of chicken between the 2 tortillas. Fold and cook until the cheese has melted. Enjoy as is or add sides/toppings of choice!