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Easy Quesadilla Enchiladas

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Easy Quesadilla Enchiladas
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6
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Combine two family favorites—cheesy quesadillas and saucy enchiladas—for a fun and versatile dinner.

Ingredients

1
can (10 oz) Old El Paso™ enchilada sauce
Canola oil
10
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
2 1/2
cups shredded Mexican blend cheese (10 oz)
1
can (4.5 oz) Old El Paso™ chopped green chiles
Chopped fresh cilantro, pico de gallo and sour cream, as desired

Directions

  • 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.
Tips  

You can serve these quesadillas as whole pieces or cut into wedges like a pie. Both are totally delicious and give each serving plenty of cheesy goodness.

If you prefer, substitute corn tortillas for the flour tortillas for a more enchilada-like preparation.

You can stuff these quesadillas with much more than cheese! Cooked chicken, taco-seasoned ground meat, or roasted vegetables would all be delicious options.

Nutrition Information 
No nutrition information available for this recipe
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