Weeknights---Chicken Enchilada Soup and Salsa Verde Baked Quesadillas
  • For the quesadillas:
  • 1 package large tortillas, trimmed with pizza cutter to form squares
  • 4 tbls. butter
  • 1 cup salsa verde
  • 8 ounces shredded cheddar cheese
  • 4 ounces of Montery jack cheese
  • 2 tablespoons chopped fresh cilantro
  • Sour cream
  • Taco sauce
  1. Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter.
  2. Lay tortillas in the prepared pan, overlapping them as needed to fully cover the base.
  3. Pour the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa.
  4. Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.
  5. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro. and green onions.
  6. Serve immediately, warm, with sour cream and taco sauce on the side.
Recipe by Tonja's Table at https://tonjastable.com/2016/11/weeknights-chicken-enchilada-soup-with-salsa-verde-baked-quesadillas/