Easy Quesadilla Enchiladas

9/15/2015, 1:03 a.m.



1 can (10 oz) enchilada sauce

Canola oil

10 flour tortillas for soft tacos & fajitas (6 inch)

2 1/2 cups shredded Mexican blend cheese (10 oz)

1 can (4.5 oz) chopped green chiles

Chopped fresh cilantro, pico de gallo and sour cream, as desired


  1. Heat oven to 375°F. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.
  2. Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
  3. Fold 2 tortillas in half to make half-moons, and place in skillet. Carefully open tortillas, and place 3 tablespoons cheese in each tortilla, along with a small spoonful of green chiles, and fold the tops over. Cook quesadillas on each side until golden and cheese is melty; remove from skillet. Repeat 4 times.
  4. Shingle quesadillas into pie plate, overlapping each a bit. Spoon remaining enchilada sauce over quesadillas, letting it seep between each quesadilla; sprinkle remaining cheese over top, and place pie plate on cookie sheet.
  5. Bake about 20 minutes or until edges begin to brown and sauce and cheese are bubbling. Cool about 5 minutes before serving. Serve with remaining ingredients.