10 Minute Enchilada Quesadillas Recipes

QUESADILLA ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Spread a few tablespoons of enchilada sauce in bottom of lightly greased, 9-inch pie plate.
• Heat oil in a nonstick skillet over medium-high heat. Toss cheeses together in a medium bowl.
• Place about 1/4 cup of cheese mixture onto half of a tortilla. Fold the tortillas over to create half moons. Repeat with remaining tortillas times. You should have a bit of extra cheese.
• Layer two quesadillas in the pie plate, overlapping a bit if needed. Spread about 3 tablespoons of enchilada sauce over the quesadillas. Repeat until you have used all of the quesadillas.
• Spoon remaining enchilada sauce over the top of the quesadilla stack and sprinkle with remaining cheese.
• Place the pie plate on a cookie sheet to catch any drips. Bake for about 20 minutes or until edges begin to brown and the sauce and cheese are bubbling. Let stand 5 minutes before slicing into wedges to serve. Top with favorite taco toppings, if desired.

CHICKEN ENCHILADA QUESADILLAS

Steps:

• Preheat your oven to 425 F degrees.
• In a medium size bowl add the shredded chicken, corn, black beans, enchilada sauce and toss everything well.
• Take a large tortilla and add about 1/4 of the chicken and spread it over half of the tortilla. Sprinkle with 1/4 of Monterey Jack cheese. Garnish with cilantro and green onions. Fold in half and press down gently. Repeat with the remaining ingredients.
• Place the quesadillas on a baking sheet and place the baking sheet in the oven. Bake for about 8 to 10 minutes, turning them over half way through if necessary. With my oven they crisped up on the bottom as well so I didn't need to flip them over, but all ovens are different.
• Remove the quesadillas from the oven, cut in half and serve with sour cream or guacamole if preferred.

ENCHILADA QUESADILLAS

Steps:

• In medium bowl, mix chicken, roasted peppers and sour cream.
• Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.
• Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa.

EASY QUESADILLA ENCHILADAS

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.