EASY QUESADILLA ENCHILADAS

Easy Quesadilla Enchiladas image

Combine two family favorites-cheesy quesadillas and saucy enchiladas-for a fun and versatile dinner.

Provided by Cindy Rahe

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 6

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

Steps:

Heat oven to 375°F. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.
Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
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.
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.
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.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 2 g, TransFat 0 g