Does anyone have any good recipes using tortillas?

Question

I'm tired of making wraps; does anyone know of anything different I can make with them?

Answer 1

If they have corn tortillas make some Chilaquiles it's easy and so yummy .
Chop some tortillas and fry them in a frying pan with a lil bit of oil once they are fryed add 1 can of El Pato hot sauce if they are to dry add another can , stir constantly till everything is nice and mixed , then serve it in a plate add some cheese and sour cream , chop onion and cilantro .

El pato sauce u can find it where the tomato sauce is, you can also use home made salsas like

green salsa you need

tomatillos
Serrano chiles or jalapeno chiles
1 clove garlic
salt

boil the tomatillos and chiles till they both soft ,drain the water add the garlic and salt to liking and blend , let them cool cuz u don't want the blender to pop open .

Red salsa u need
Tomatoes
Serrano chiles or Jalapenos
clove garlic
salt
and do the same as the green salsa .

I hope u like it if u try it .

Answer 2

Chicken and Tortilla Dumplings:

6 chicken leg quarters (5 pounds)
8 cups water
2 celery ribs, chopped
1 small onion, chopped
2 chicken bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (15-ounce) package 8-inch flour tortillas

Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.

Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.

Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.

Yield: 6 servings

Answer 3

1 1/2 lbs.hamburger 1 pkg taco seasoning
1/2 cup water 1 small can refried beans
1/2 cup salsa 1 can cream of mushroom soup
1/2 cup sour cream 8 - 12 flour tortillas

Fry hamburger and drain. Add seasonings, water, beans,
and salsa. Grease a 9 x 13 dish. Put thin layer of meat
mixture in dish. Warm tortillas, fill with meat, roll or fold them
closed. Lay tortillas seam side down on top of meat mixture
in baking dish. Fill in with extra meat on top and sides.
Mix soup (do not add water or milk to soup) and sour cream.
Spread evenly on top of cassarole. Bake at 350 degrees
for 30 minutes. Top with 2 cups grated cheese. Bake 10
minutes more. Top with lettuce, salsa, and sour cream.
Very Good!!! (Make 2 pans at the same time!!!
It is so good, you will want more!!)

Answer 4

those are tremendous Cherry Enchiladas Submitted with assistance from: Brigantine Rated: 5 out of 5 with assistance from 17 individuals Prep Time: 20 minutes practice dinner Time: 40 minutes waiting In: 9 Hours Yields: 5 servings "Cherry Pie like you have not in any respect had it in the previous! Cherry pie filling wrapped in flour tortillas, soaked in one day in a sweet liquid, then baked. I used to paintings at a mattress and breakfast, and we may make this often times for catered luncheons. I further my personal contact with the almonds." factors: a million/2 cup water a million/2 cup butter a million/2 cup white sugar 5 (10 inch) flour tortillas a million (21 ounce) can cherry pie filling 2 tablespoons white sugar a million/2 teaspoon floor cinnamon a million tablespoon overwhelmed sliced almonds instructions: a million. Grease a 9x13 inch baking dish. combine the water, butter and a million/2 cup of sugar in a small saucepan and convey to a boil. position some spoonfuls of cherry pie filling merely really off middle of each and every tortilla. Roll up and position seam area down contained in the baking dish. Pour the nice and cozy liquid over the 'enchiladas' making constructive to coat the tops thoroughly. the blend will be watery. conceal and refrigerate in one day. 2. Preheat the oven to 375 stages F (100 ninety stages C). combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle intense of the enchiladas. 3. Bake for 35 to 40 minutes contained in the preheated oven, or until eventually outside edges of the tortillas are golden brown. enable cool really in the previous serving.

Answer 5

Tortilla Pizza
1 flour tortilla, 8 inch
3 tbsp. spaghetti or pizza sauce
1/2 c. shredded Monterey Jack or Mozzarella cheese
6 thin slices pepperoni (1-inch) or 2 thin slices salami (3-inch) each cut into quarters
1 tbsp. grated Parmesan cheese
Snipped fresh parsley
Green onion, sliced

Place paper towel in microwave-safe plate. Place tortilla on plate. Microwave on High for 1 3/4 to 2 1/4 minutes, or just until tortilla surface is dry and puffy, rotating plate once. Place paper towel on microwave-safe plate. Place cooled tortilla on plate. Spread spaghetti or pizza sauce to within inch of edges. Sprinkle with shredded cheese. Top with pepperoni or salami. Sprinkle with Parmesan cheese. Microwave on High for 45 seconds to 1 3/4 minutes or until cheese melts, rotating plate once. Sprinkle with parsley and green onion. Serve immediately.



Baked Chicken Tortilla Casserole
2 boneless skinless chicken breasts (diced)
1 tbsp olive oil
1 green pepper (diced)
1 red pepper (diced)
1 onion (purple are best!) (diced)
1 cup diced tomatoes
1/2 cup low fat mozzarella cheese
6 whole wheat tortillas
Top with fat-free sour cream and extra cheese if desired


In saucepan, cook chicken with olive oil and desired seasonings (cayenne, thyme, oregano, garlic, etc).

Once chicken has no pink, add in peppers and onion. Saute' for approx 5-6 min and then add in the tomatoes and cheese.

Line a large casserole dish place with tin foil.

Put some of the chicken mixture into each tortilla and roll up.
Place side by side in casserole dish.

Bake at 350 for approx 20 minutes, with a layer of tinfoil covering the top (the last 5 should be uncovered though).
Serve with sour cream.

Number of Servings: 6

Answer 6

This a good one as I ve made it beforeYUM-O

1 lb. lean ground beef
1 pkg. (35 g) taco seasoning mix
3/4 cup water
12 flour tortillas (6-inch)
1 can (14 fl oz/390 mL) refried beans
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 350°F. Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix and water. Bring to boil. Reduce heat to low; simmer 10 min., stirring occasionally.

PLACE 4 of the tortillas on bottom of greased 9-inch pie plate. Cover with half each of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining 4 tortillas.

BAKE 30 min. or until heated through and cheese is melted. Cut into wedges to serve.
Round Out The Meal
To complete this meal, serve burrito wedges topped with shredded lettuce, chopped tomato and salsa.

Answer 7

Fry the tortillas, holding them bent in half, and make tacos. Or fry flat adn make tostadas.

Brush w/ EVOO and S&P and bake until crisp. Use to scoop dips.

Make enchiladas out of them.

Make taquitos (breakfast tacos); Put 2-3 of the folloing inside adn roll up: sausage, egg, cheese, shredded potato, bacon, picante sauce

Quesadillas! Lay one flat on a paper palte. Cover w/ shredded or thin-sliced cheese. Top w/ cooked chicken meat tossed w/ a bit of taco seasoning (or use L/O taco meat). Add a few green onions or cilantro leaves if you have them and kids won't be eating them. Top w/ more cheese, and put another tortilla on top. Cover w/ another plate, weight down a bit w/ a glass bowl or something, and nuke about a minute. Use a pizza cutter to make wedges.

Finally, cut into small squares, and drop into hot chicken stock to make Chicken & Dumplings.

Answer 8

Slice them up in pizza wedges and deep fry them for home made tortilla chips--either sprinkle with salt while still hot or cinnamon and sugar for a sweet twist

Answer 9

Tortilla de Patatas

If you like the taste of french fries, you'll love the spanish tortilla. When made correctly, the spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.

1 cup olive oil
four large potatos (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

Tortilla Beef Bake Recipe

Ingredients:
1 1/2 pound ground beef
1 can condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortilla chips, divided
1 jar (16 ounce size) salsa
1 1/2 cup shredded Cheddar cheese

Directions:

In a skillet cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1 1/2 cups of the tortilla chips in a greased shallow 2 1/2-quart baking dish. Top with beef mixture, salsa and cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly.

Sprinkle with the remaining tortilla chips. Bake 3 minutes longer or until chips are lightly toasted.

This recipe for Tortilla Beef Bake serves/makes 6

Ortega Tortilla Crusted Chicken

Crunchy tortilla chip crumbs make an exciting coating for this Mexican variation of oven fried chicken. Serve with Spanish rice and tall glasses of Nestea garnished with twists of lime.


2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breasts
6 ounces tortilla chips, finely crushed
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup ORTEGA Salsa - Roasted Garlic (Medium)
1/2 cup guacamole, (optional)
1/2 cup sour cream, (optional)

1. PREHEAT oven to 350° F. Lightly oil 13 x 9-inch baking pan.
2. WHISK together eggs and milk in a shallow dish. Dip chicken into egg mixture, then into crushed tortilla chips. Place in prepared baking pan.
3. BAKE 35 to 40 minutes or until chicken is no longer pink in the center and chips are golden brown. Top with cheddar cheese, Monterey Jack cheese, salsa, guacamole and sour cream.

Makes 4 servings.

Answer 10

burritos--mix refried beans with picante sauce or taco bell sauce heat spread on warm tortillas. add cheese or sour cream. roll.
burrito plate--make a burrito and smother with red or green chili and cheese. garnish with lettuce and tomato.
pizza--spread with jar pizza sauce add toppings and cheese put in microwave.
nachos--deep fry. lay on plate. add nacho cheese, hamburger meat, green onions, jalapenos, black olives, sourcream.
just put your imagination on that tortilla. It's all good.