Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Our best tortilla recipes - 114 recipes

Google Ads

More Tortilla recipes

By

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)
4.6/5 (12 Votes)

By

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)

By

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)

By

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)

By

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
4.1/5 (40 Votes)

By

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)

By

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)

By

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)

By

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)

By

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)

By

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)

By

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)

Any burning questions? Our chefs answer!

White Chicken Enchiladas Spicy Chicken Enchiladas for Two