Tortillas and Soft Taco Shell Recipes

How to Make Flour Tortillas

• 3 cups flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• about 1 cup of water

Stir together dry ingredients. Gradually stir in enough warm water to form a crumbly dough, then work dough with your hands until it holds together. Turn out on a board and knead until smooth.

Divide into 12 pieces and shape each in a smooth ball. Cover lightly with plastic wrap and let rest 15 minutes. Flatten one ball into a 4 or 5 inch circle, then roll to a 9 inch round, rolling from the center to the edges. Turn tortilla after stretching dough as you carefully peel it off the board.

Place on a preheated griddle or heavy wide frying pan or electric griddle set at 375°. Almost immediately blisters will appear. Turn tortilla over and press all over with a wide spatula. Turn tortilla again and press on the other side until blisters turn a golden brown. If tortilla sticks or browns too quickly, reduce the heat. Stack tortillas as cooked inside a folded cloth in plastic bag. Close bag and let steam

Breakfast Burritos

It's very easy to make Breakfast Burritos. Make some scrambled eggs with crumbled cooked sausage or bacon. And heat your tortillas in the microwave a couple of seconds to make them soft. Roll some scrambled eggs in the tortilla and eat. Yum. Sometimes we're out of bread and all we have is tortillas.

Easy Chicken Ranch Wraps

Heat sour cream, olives (if used), and Ranch Mix in medium saucepan; add chicken. Get everything hot without boiling.
Serve by wrapping mixture in tortilla and garnish with salsa. Try some lettuce, chopped tomato, or green onion as a garnish too.

Mexican Tortillas - Soft Taco Shells

• 1 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 egg

Beat together until smooth. Fry thin circles on a griddle until lightly browned.

(I use a Teflon griddle and tip it to spread the batter.) If it is too thick, thin with water. Stack in oven to keep warm. For a new snack, slice and deep fry until golden brown.

Easy Mexican Enchiladas

• 1 lb ground beef
• 1/2 cup instant oatmeal
• 1/2 tsp. salt, 1/8 tsp. garlic powder, pepper
• 2 10oz cans Enchilada sauce
• 1 onion chopped
• 1 pint cottage cheese
• 1 cup grated Jack cheese or mild cheddar
• Tortillas

Brown ground beef. Lightly fry tortillas to make soft. Combine seasonings with beef. Put spoonful of beef and cottage cheese in each tortilla and roll up. Dip each tortilla in Enchilada Sauce. Spoon remaining sauce over all and sprinkle with grated cheese. Bake 350 for 30 minutes. (American Style)

Chicken Enchiladas

• 24 corn tortillas
• 4 or 5 chicken breasts
• 1 can Mushroom soup
• 1 Cream of Chicken soup
• 1 lg can green enchilada sauce
• 1 pkg mushrooms
• 1 yellow onion
• 1 can chopped olives
• Shredded cheese

Lightly cook tortillas in hot oil to soften, remove to paper towel. Mix in large bowl the enchilada sauce, mushroom soup, cream of chicken soup and set aside. Brown chicken in skillet then chop. Dip softened tortilla in sauce mix then place in pan, fill with chicken, olives and cheese then roll up. Follow with the rest of the tortillas. Pour remaining sauce over enchiladas. Pour remaining cheese and olives over top of that. Serve with sour cream. Bake at 375 for 25 minutes or until cheese melts