These are Tried and True recipes from my own cookbook:
We play with this one every time we cook it so, in my defense, what follows is the original by-the-book recipe. However, I have often doubled the liquids, finding the original too dry. I have also added cans of corn and black beans. Usually, when we make these, we add shredded Mexican or Cheddar cheese to the inside of the quesadilla. And we always serve with sour cream (the extra liquid that doesn't make it into the tortilla also makes a great topping).
1 lb. boneless chicken breasts, cubed
1 can Campbell's® Condensed Cheddar Cheese Soup
1/2 cup salsa
10 flour tortillas (8'')
Preheat oven to 425°.
Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
Bake 5 min. or until hot.
Crock Pot Enchiladas (4qt crockpot)
6 corn tortillas (flour tortillas work well too), in pieces
1 can ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes, not drained
1 pound ground meat or turkey
8 ounces Velveeta cheese, cubed
Chili powder, to taste - optional
Garlic powder, to taste - optional
Brown meat with chili powder and garlic powder to taste and drain. Layer ingredients into crock pot, using the order above. Cook 3-4 hours on low.
Great served by itself or on a bed of lettuce.
1 12-16 ounce package cream cheese, softened
1 1/2 tablespoon chopped black olives
1/4 to 1/2 teaspoon chili powder, to taste
3/4 teaspoon seasoned salt
1 or more jalapeños, seeds removed and chopped fine, opt.
6 flour tortillas
Salsa for dipping – optional
Guacamole for dipping – optional
Mix softened cream cheese, olives, jalapeños, chili powder and seasoning salt. Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla. Repeat for each tortilla.
At this point, you can put them in a Ziploc bag in the refrigerator and save until you are ready to serve them.
When you are ready to serve, cut into 1/2” slices. Use your favorite salsa and guacamole for dipping.
There's a restaurant around here called Roly Poly. It basically serves sandwiches in tortillas. This is easily replicated with any sandwich ingredients. Put your sandwich fixin's in the tortilla, roll it up and place in a non-stick pan liberally sprayed with non-stick. Flatten the "sandwich" a little so that it cooks through, turning once until it reaches desired brown-ness.
Tortilla Dessert Wraps
This one is a little bit me a little bit the internet:
Spread one flour tortilla with butter, leaving about 1/2" space around the edges. Sprinkle with cinnamon and sugar. Roll up tortilla. Serve with ice cream for dipping.