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Easy Quesadilla Enchiladas
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Prep Time:
15 minutes
Total Time:
35 minutes
Create a delicious fusion of cheesy quesadillas and flavorful enchiladas for a delightful and flexible meal.
Ingredients:
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Canola oil
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
  • 2 1/2 cups shredded Mexican blend cheese (10 oz)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • Chopped fresh cilantro, pico de gallo and sour cream, as desired
Instructions:
  • Preheat the oven to 375°F. Spread a generous layer of enchilada sauce in a 9-inch pie plate and set it aside.
  • Heat a 10-inch nonstick skillet over medium-high heat and lightly coat the bottom with canola oil.
  • Fold each tortilla in half to create a half-moon shape and place in a skillet. Gently unfold the tortillas and add 3 tablespoons of cheese and a spoonful of green chiles onto one side. Fold the tops over to cover the fillings. Cook the quesadillas until golden and the cheese is melted, then remove from the skillet. Repeat the process 4 times.
  • Layer the quesadillas in a pie plate, slightly overlapping each other. Drizzle the rest of the enchilada sauce over the quesadillas, allowing it to seep through. Sprinkle the remaining cheese on top and place the pie plate on a cookie sheet.
  • Bake for around 20 minutes until the edges turn golden brown and the sauce and cheese are bubbling. Allow it to cool for about 5 minutes before serving. Serve alongside any remaining ingredients.

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