Menu Enter a recipe name, ingredient, keyword...

Our best tortilla recipes - 114 recipes

Google Ads

More Tortilla recipes

By

Saute oil, garlic and onions in large pan or Dutch oven until soft

  • 1 medium yellow onion, chopped
  • 2 teaspoons fresh garlic, minced
  • 2 teaspoons vegetable oil
  • 4 cups chicken stock
  • 1/4 cup chopped green pepper (optional)
  • 15 ounces can tomato puree
  • 1 teaspoon finely minced jalapeno pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (optional)
  • 1 teaspoon sugar
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (optional)
  • 4 teaspoons flour
  • 1/2 cup water
  • 1 pound cooked chicken, cubed or pulled
  • 1 cup cream
  • 1/4 cup non-fat sour cream
  • 8 ounces processed cheese, l-inch cubes
  • 10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
  • Fresh cilantro, roughly chopped (optional)
4/5 (3 Votes)

By

To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat

  • Chipotle Chicken:
  • 3 tablespoons olive oil
  • 1 red onion, finely chopped (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 5 chipotle chiles in adobo sauce, finely chopped
  • 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
  • 3 green onions, thinly sliced
  • 1 tablespoon honey
  • 3 cups coarsely shredded roasted chicken breast
  • (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
  • Quesadillas:
  • Four 10-inch-diameter flour tortillas
  • 3 cups shredded white cheddar cheese (about 12 ounces)
  • 2 avocados, peeled, pitted, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup Mexican crema or sour cream
  • 4 lime wedges
5/5 (1 Votes)

By

Preheat broiler with oven rack 6 inches from heat

  • Cooking spray
  • 2 pounds tomatillos, husks removed
  • 4 poblano chiles, halved lengthwise, ribs and seeds removed
  • 1 large yellow onion, quartered
  • 6 garlic cloves
  • 1 cup firmly packed fresh cilantro leaves and stems
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons olive oil
  • 8 bone-in, skinless chicken thighs (about 4 lb.)
  • 16 (6-in.) corn tortillas
  • 6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup chopped fresh cilantro
4.3/5 (9 Votes)

By

The homemade black bean dip makes these bean & chicken wraps something special -- worth the extra steps and effort

  • CHICKEN WRAP:
  • 1/2 cup black bean dip, recipe below
  • 4 (7 or 8-inch) whole wheat flour tortillas
  • 12 ounces cooked skinless chicken or turkey breast, chopped, about 2 1/3 cups
  • 4 cups romaine or whole fresh baby spinach leaves, shredded or torn
  • 1 cup fresh cilantro, coarsely snipped
  • 1/4 cup Old El Paso™ salsa
  • BLACK BEAN DIP:
  • 1 tablespoon canola oil
  • 3/4 cup onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1 (15-ounce) can Progresso black beans
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped
  • 1/8 teaspoon salt
4.3/5 (9 Votes)

By

A tasty use of venison or steak or chicken

  • 1 1 1 pound of venison, steak or chicken
  • Crisco Oil
  • EVOO Extra Virgin Olive Oil
  • 1 1 1 can refried black beans or refried pinto beans
  • 1/2 1/2 1/2 cup golden raisins
  • 8 10 8 10 8 - 10 medium whole wheat tortillas (larger than fajita size)
  • guacamole )separate recipe
  • sour lean or sour cream
  • your favorite salsa
  • Salad Optional
  • Boston Leaf lettuce or your favorite greens
  • Oil vinaigrette dressing
  • 1/4 1/4 1/4 cup crumbled cotija cheese
  • cracked pepper
4.3/5 (11 Votes)

By

This is one of my favorite soup recipes! Just prep it the night before and you can have it completely ready the nex...

  • Optional toppings:
  • 4 boneless skinless chicken breasts
  • 1 small onion (about 1 cup), chopped
  • 16 oz can black beans, drained and rinsed
  • 16 oz can kidney beans, drained and rinsed
  • 8 oz can tomato paste
  • 10 oz package of corn kernels, frozen
  • 2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
  • 1 Tbsp chili powder
  • 32 oz reduced-sodium chicken stock
  • 6 corn tortillas, cut into strips
  • Salt and pepper to taste
  • Low-fat sour cream
  • Jalapeños
  • Avocado
  • Reduced-fat Mexican shredded cheese cilantro
  • Lime olives
4.1/5 (18 Votes)

By

5 Ingredients and 20 Minutes is all you need to create these tasty appetizers with shredded, chicken, cream cheese,...

  • 1 cup cooked chicken, shredded
  • 6 ounces light cream cheese, softened
  • 1/2 cup Frank's Red Hot sauce
  • 3 green onions, thinly sliced, plus more for garnish
  • 4 (6-inch) flour tortillas
4.3/5 (13 Votes)

By

This also for most people is probably a weekend meal – it is a bit of a time consuming recipe but totally worth i...

  • 8 cups low sodium, fat free chicken broth
  • 2 oz dried guajillo chiles, stemmed and seeded
  • 2 oz dried ancho chiles, stemmed and seeded
  • 1 bunch cilantro plus more for garnish
  • 26 garlic cloves (seriously!)
  • 1 large quartered white onion
  • 1 tsp dried Mexican oregano
  • 1.5 pounds chicken breast
  • 1 tbsp dried oregano
  • 45 oz canned hominy
  • 1 tsp vegetable oil
  • 2 cups boiling water
  • Garnish
  • Shredded cabbage
  • Radishes
  • Queso fresco (add 1 point per tablespoon)
  • Baked corn tortilla (add 1 point for every 2 small corn tortillas)
  • Avocado (add 2 points for a quarter avocado)
  • Lime
  • Chopped onion
  • Chopped jalapenos (if you want more heat)
4.3/5 (4 Votes)

By

Season the chicken breasts with salt and pepper

  • 2 boneless, skinless chicken breasts
  • 1 (8 oz.) pkg. cream cheese, softened
  • 2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
  • 1 clove garlic, minced or pressed
  • 2 tsp. chili powder
  • ½ tsp. cumin
  • ¼ tsp. cayenne pepper
  • Salt, to taste
  • Handful of cilantro, chopped
  • 3 green onions, chopped
  • 10 oz. can diced tomatoes with green chiles, drained well
  • 4-6 8-inch tortillas
4.3/5 (4 Votes)

By

Prep Time: 15 minutes Cook Time: 8 hours, 12 minutes Total Time: 8 hours, 27 minutes Yield: Makes 5 Servings Servin...

  • 1.5 pound boneless skinless chicken breasts
  • 2 teaspoon chili powder
  • 1 cup salsa (pace picante mild)
  • 1/2 cup water
  • 10 corn tortillas
  • 10 tablespoons low-fat cheese
  • salsa and fat-free sour cream for serving
4.6/5 (20 Votes)

By

HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cre...

  • 2 cups chopped cooked chicken or turkey
  • 1 green pepper, chopped
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
  • 8 flour tortillas (6 inch)
  • 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1 Tbsp. milk
3.8/5 (8 Votes)

By

These on-the-go rotisserie chicken club wraps are dressed with garlic mayonnaise and filled with classic club sandw...

  • 1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat removed and chopped into bite-sized pieces
  • 4 (10 inch) flour tortillas
  • 4 slices Swiss cheese
  • 4 slices tomato
  • 2 leaves romaine lettuce
  • 8 slices bacon, cooked until crispy and crumbled
  • GARLIC MAYONNAISE
  • 3/4 cup mayonnaise
  • 3 garlic cloves, minced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
4.3/5 (28 Votes)

Any burning questions? Our chefs answer!

Rotisserie Chicken Club Wrap Applebee's Cheese Chicken Tortilla Soup