Food Service Recipe
1 (10 oz.) can enchilada sauce
10 (6 inch) flour tortillas
2 1/2 cups shredded Mexican blend cheese
1 (4.5 oz.) can chopped green chiles
chopped fresh cilantro, pico de gallo and sour cream, as desired
Heat oven to 375 degrees. 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 melted; 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.