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Add chicken to a slow cooker along with seasoning, Chiles, and lime juice.
Cook on high for 2-3 hours.
While the chicken is cooking, add cottage cheese, enchilada sauce, salsa, taco seasoning, and milk to a blender.
Shred the chicken once it's cooked.
Add mozzarella, pepper jack cheese, queso sauce, pico de Gallo, and cilantro.
Assemble each quesadilla by layering cheese, chicken, and cheese. Toast them in a pan and wrap in foil.
Wrap the quesadillas in aluminum foil or put them in an airtight freezer bag
Place them in the freezer and keep frozen for up to 3 months
Take out a frozen quesadilla and wrap it in a wet paper towel
Microwave it on a plate for 3-4 minutes
Toast in a pan or air fry for a few minutes if you like it crispy