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Preheat: Heat the oven to 400°F (205°C).
Fold: Fold each of the 6 tortillas back and forth like an accordion and place them snugly into an 8×8 baking dish.
Blend: Add ½ cup olive oil, 2 garlic cloves, ¼ cup basil, ¼ cup parsley, ½ tsp salt, and ½ tsp black pepper to a blender and blend until smooth.
Stir: Stir 1 cup shredded mozzarella directly into the herb oil mixture.
Spoon: Spoon the mixture evenly over the folded tortillas, pressing it into the folds so it seeps between the layers.
Bake: Bake for 18–22 minutes, until the cheese is bubbling and the tortilla edges are golden and crisp.
Finish: Let cool slightly, then pull apart and sprinkle with chili flakes if desired.