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This delicious chicken enchilada recipe for two is prepped in less than 15 minutes

  • 2 chicken breasts, boneless skinless, cut into bite-size pieces
  • 1/2 cup onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 1/2 cup Old El Paso® enchilada sauce (from 10-ounce can)
  • 1 cup cheddar cheese, shredded (4 ounces)
  • 1/2 cup sour cream
  • 2 tablespoons Old El Paso® chopped green chiles (from 4.5-ounce can)
  • 4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
  • 1/2 cup lettuce, chopped
  • 1/2 cup tomato, chopped (1 small)
4.5/5 (11 Votes)

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This Chicken & Tortilla Soup is very easy to make, though I make appear to be more than that

  • GARNISH:
  • 6 tablespoons canola oil
  • 6 corn tortilla, chopped
  • 6 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • 1 medium onion, chopped
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 3 bay leaves
  • 6 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 large chicken breast halves, cooked and shredded
  • Monterey jack cheese, shredded
  • Avocados, diced
  • Sour cream, optional
  • 2 corn tortillas, slice and fried crisp
4.6/5 (8 Votes)

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Cook chicken and shred. Mix soup, olives, chile peppers, and onions

  • 1 large can (19 ounces) enchilada sauce
  • 6 boneless chicken breast halves
  • 2 cans cream of chicken soup
  • 1 small can sliced black olives
  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped mild chile peppers
  • 16 to 20 corn tortillas
  • 16 ounces shredded sharp Cheddar cheese
4.4/5 (23 Votes)

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Preparing enchiladas can be a multihour, labor-intensive endeavor

  • Serves 4 to 6
  • Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.
  • Ingredients
  • 1 (29-ounce) can tomato sauce
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 canned chipotle chile in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon table salt
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon vegetable oil
  • 3 cups shredded cooked chicken
  • 2 1/2 cups shredded Monterey Jack cheese
  • 1/3 cup chopped fresh cilantro leaves
  • 2 tablespoons minced canned pickled jalapeños
  • 10 (6-inch) corn tortillas
  • Cooking spray
4.5/5 (16 Votes)

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1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker

  • 1 cup Pace® Picante Sauce
  • 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 2 cups frozen whole kernel corn
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 soup can water
  • 1 teaspoon ground cumin
  • 4 corn tortillas (6-inch), cut into strips
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/3 cup chopped fresh cilantro leaves
4.3/5 (31 Votes)

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Heat olive oil in a non-stick skillet over medium heat

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1 (12 ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, or to taste
  • 1 1/2 cups water
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 cube chicken bouillon
  • 1 cup tomato-vegetable juice cocktail
  • 6 (6 inch) corn tortillas, cut into strips
  • Additional toppings if desired: diced avocado, shredded cheddar cheese, salsa, diced tomato, sour cream, cilantro, hot sauce
4.7/5 (3 Votes)

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For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp

  • 2 jalapeños
  • 2 cups finely shredded roast chicken
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 1/2 teaspoon cumin seeds
  • Salt
  • Freshly ground pepper
  • 12 corn tortillas
  • Vegetable oil, for frying
  • 4 radishes, very thinly sliced
  • 1/4 cup chopped cilantro
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon fresh lime juice
4.5/5 (20 Votes)

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Wash, cut up and boil the chicken; debone and cut into bite-sized pieces

  • 2 1/2 - 3 lbs chicken*
  • 1 medium onion, chopped
  • 2 tbsp margarine
  • 1 (10 oz) can Ro-Tel tomatoes and green chilies (drained)
  • 4 cups sour cream
  • 4 chicken bouillon cubes
  • 1 dozen corn tortillas*
  • 1/2 lb Monterrey Jack cheese, grated
4.5/5 (16 Votes)

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1. Preheat oven to 350 degrees

  • 1 1/2 lbs. chicken, cooked and chopped
  • 1 recipe of Chili Gravy (recipe follows)
  • 1/2 can (15 oz) corn
  • 1/2 can (15 oz) beans (your choice)*
  • 1/2 cup chopped onion
  • flour tortillas
  • 2 cups shredded cheese
  • sliced black olives, optional
  • Chili Gravy
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 2 tsp. cumin
  • 2 Tbsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1/4 tsp. cayenne
  • 2 cups beef stock
4.6/5 (12 Votes)

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Easy Jamaican jerk chicken tacos, bursting with flavor and on the table in 20 minutes! These are perfect for busy w

  • SAUCE:
  • 3 teaspoons Jamaican jerk seasoning, store bought or use the recipe below
  • 3 large chicken breasts, pounded to 1/2 inch thickness
  • 2 cups slaw or shredded lettuce, I used red and green cabbage, thinly sliced
  • 2 tablespoons fresh cilantro leaves, roughly chopped
  • 8 taco sized soft tortillas
  • Lime wedges, for serving
  • 1/3 cup mayonnaise
  • 2 teaspoons Jamaican jerk
  • SEASONING:
  • 1 tablespoon garlic powder
  • 2 to 3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
4.6/5 (5 Votes)

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Smoke chicken thighs on charcoal grill

  • 8-10 corn tortillas
  • Veg oil
  • 6 boneless ckicken thighs
  • Mont Jack cheese grated
  • 4 oz sour cream
  • 2 10oz cans chicken broth
  • 1/3 cup oil
  • 1/3 cup flour
  • 1 Tbl Adobo paste
  • 2-3 Tbl Chipotle paste
  • garlic salt
  • cumin
  • Mesquite seasoning
4.6/5 (5 Votes)

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Flour tortillas filled with cooked chicken and Monterey Jack cheese are covered with a homemade white sauce with so...

  • 8 fajita size flour tortillas (I used Azteca refrigerated kind)
  • 2 1/2 - 3 cups cooked chicken, shredded (I used a whole Traditional rotisserie)
  • 1 (8 oz) block Monterey Jack cheese, shredded (2 cups)
  • 3 tablespoons salted butter or margarine (I used margarine)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (I used 1 (14.5 oz) can plus 1/4 cup water)
  • 8 ounces (1 cup) sour cream or plain Greek yogurt
  • 1 (4 oz) can diced green chilies, undrained
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
4.4/5 (20 Votes)

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White Chicken Enchiladas Spicy Chicken Enchiladas for Two