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No stuffing or rolling necessary to make these enchiladas. Just mix together shredded chicken with sour cream, jack cheese and soup, then layer with tortillas and salsa.
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Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas.
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A big layered Mexican-inspired casserole of tortillas, refried beans, Mexican nopalito cactus, and ground beef is stacked like a lasagna and baked. It makes a big batch that's great for a crowd.
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A recipe for vegetarian breakfast tacos with shallots, arugula, and a fried egg.
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Bake corn tortillas to get crispy tostadas in this recipe for a homemade version of a Mexican favorite topped with seasoned ground beef and refried beans.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Tomatoes, chipotles and cilantro are cooked in chicken broth and pureed in this soup which is garnished with cubes of avocado and freshly fried strips of corn tortillas.
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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Cumin and lime juice add a real zing to these chips, and they're best when served warm.