I whipped up a quick batch of flat enchiladas yesterday for dinner: corn tortillas dipped in enchilada sauce, layered with cheese and crock pot beans, and served with a fried egg on top. For today’s lunch, I made quesadillas filled with cheese, beans and a little smear of enchilada sauce. Yum! I used this quick and easy enchilada sauce recipe by Emeril Lagasse. It’s much tastier than canned and you can customize the spiciness—always important when cooking for kids.