Our best tortilla recipes - 114 recipes
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Spicy Chicken Enchiladas for Two
![Spicy Chicken Enchiladas for Two](/media/db/19/6e56c8dc853620ee4587d52f831aa3f3052a.jpg/tsp/spicy-chicken-enchiladas-for-two.jpg)
By dkanon
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)
Chicken & Tortilla Soup
![Chicken & Tortilla Soup](/media/0c/2a/481e472d7d1db9bc8ffb35334fb4bcde5d62.jpg/tsp/chicken-and-tortilla-soup.jpg)
By Foodiewife, A Feast for the Eyes
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
Crock Pot Chicken Enchiladas
![Crock Pot Chicken Enchiladas](/media/f2/71/029a0b57bc6365a2b0b45155b3780d675cde.jpg/tsp/crock-pot-chicken-enchiladas.jpg)
By RecipeKitchen
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
Freezer Chicken Enchiladas
![Freezer Chicken Enchiladas](/media/25/8e/bc3838e5544a9bf30802bf000d1bdbbf8989.jpg/tsp/freezer-chicken-enchiladas.jpg)
By DreiFromBK
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
Slow Cooker Chicken Tortilla Soup
![Slow Cooker Chicken Tortilla Soup](/media/8a/3d/071e5d30b6d32eed713713a433e27b4315bc.jpg/tsp/slow-cooker-chicken-tortilla-soup.jpg)
By MichaelH
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
HERDEZ® Red Guajillo Chile Chicken Tortilla Soup
![HERDEZ® Red Guajillo Chile Chicken Tortilla Soup](/media/33/bb/5a59a943f1d9f2c6079240459b55959263fa.jpg/tsp/herdez-red-guajillo-chile-chicken-tortilla-soup.jpg)
By carvalhohm
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
Crispy Corn Tortillas with Chicken and Cheddar
![Crispy Corn Tortillas with Chicken and Cheddar](/media/bc/76/d89b26d227a7c8f0034880fa84ba4da0b833.jpg/tsp/crispy-corn-tortillas-with-chicken-and-cheddar.jpg)
By lorik
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
Chicken Enchiladas with Sour Cream and Cheese
![Chicken Enchiladas with Sour Cream and Cheese](/media/6c/2a/2f1be323812703c2f6fc4a3ad2a74ecbe56d.jpg/tsp/chicken-enchiladas-with-sour-cream-and-cheese.jpg)
By june
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
Chicken Enchilada Casserole with Chili Gravy
![Chicken Enchilada Casserole with Chili Gravy](/media/78/54/be9e4e284aaa774bf030cce0aac2ad607629.jpg/tsp/chicken-enchilada-casserole-with-chili-gravy.jpg)
By Kylesgranny
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
Jamaican Jerk Chicken Tacos
![Jamaican Jerk Chicken Tacos](/media/31/16/41eafa29b18bf16fba263dd192122fa799fe.jpg/tsp/jamaican-jerk-chicken-tacos.jpg)
By Booper-2
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
Smoked Chipotle Chicken Enchiladas
![Smoked Chipotle Chicken Enchiladas](/media/c8/9c/9ed23d6734b0ee440acd4af09df50b0d4d46.jpg/tsp/smoked-chipotle-chicken-enchiladas.jpg)
By John W
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
White Chicken Enchiladas
![White Chicken Enchiladas](/media/34/28/19d02a5198b5a1b82526a5bbe66b0a269ada.jpg/tsp/white-chicken-enchiladas.jpg)
By msippigrl
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
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