Boil chicken in chicken broth, ½ cup of water and taco seasoning.
When chicken has finished cooking, shred with a fork (or put it in your Kitchen-Aide mixer with the paddle attachment).
In a large bowl add chicken, ½ cup reserved broth (or more or less to suit your taste), lime juice, salsa verde, salt and pepper (to taste) and mix well.
We use a quesadilla maker for the final step, but you can make them on your stove top, too.
Just heat a little oil in the bottom of a large skillet. Lay one flour tortilla in the bottom of the skillet, top with shredded chicken mixture and cheese. When cheese is bubbly and the bottom of the tortilla has browned, fold in half.
Recipe by Life in the Green House at http://www.lifeinthegreenhouse.com/2014/06/verde-chicken-quesadillas.html