Need Recipes for Using up LOTS of Flour Tortilla's

You've already got lots of great suggestions, but here's one I didn't see. :) Make miniature pizzas or pizza quesadillas. Mix some tomato sauce with a little garlic, basil, oregano, & salt & pepper. Then spread it on the tortilla & add pepperoni, cheese, or any pizza topping then you can bake them until melted & the tortilla is browned or fold them over or top them with another tortilla & fry in a little oil or bake them.

Another favorite tortilla recipe of mine is Chicken Quesadillas.

6-8 flour tortillas
3-4 boneless, skinless chicken breasts, bite size pieces
1 8 oz package cream cheese, cubed
1 can green enchilada sauce
1/2 can cream of chicken soup
1/2 lb. Velveeta cheese or shredded cheddar

You saute chicken w/ salt & pepper. Add the cream cheese & Velveeta (if using). Stir over medium heat until melted. Add the green enchilada sauce & cream of chicken soup. Stir & heat. Then top 3-4 tortillas with about 1/4 cup of the mixture, top with cheddar if you didn't use Velveeta, & place another tortilla on top. Then bake until the tortillas are lightly browned.

Whenever I'm out of bread I'll make sandwich wraps instead of sandwiches & my 3 year old loves it. We also like to make breakfast burritos. A quick & easy supper idea is to just cook some meat & season w/tex-mex spices or taco seasoning & throw it in a tortilla with cheese. Or just heat up some refried beans & do the same.

Hey G.! Good Morning. You've asked a great question and right up my alley since I've lived the last 8 yrs in Mexico using tortillas nearly daily and even selling them filled with varying ingredients. Those are called Burritos, by the way!

Now for recipes... one easy dish for a pot luck Sunday church gathering is this:

Using an oven safe bowl or caserole you could layer tortillas with other ingredients. I used tiny broccoli florets that had been slightly blanched, plus some handfuls of frozen corn and peas, lots of grated cheese, sliced mushrooms that had already been cooked enough to lose their water, finely chopped purple or yellow onion.

YOu lay a layer of tortillas on the bottom of the casserole baking dish. Top those with your veggies and then with cheese, then layer again and again until filling the dish. IN a separate bowl you'll beat a couple of eggs until light and fluffy adding a little milk. Pour this mixture over the layer ingredients. BAKE in a 350º oven until the cheese is bubbly and egg mixture is cooked. The egg mixture holds it all together but is not necessary when using lots of cheese.

To serve, just slice it like a pie or in small squares as if cutting lasagne! This is delicious and simple along with being inexpensive.

For the Burritos: Just cook up some ground meats (beef or pork n beef combo or even ground chicken for those who don't eat meat) Since you are probably in the states you have access to those envelopes of Taco Bell taco seasonings mix. Follow the directions on the envelope and mix in with the meat. Oh to add flavor you could sautè some finely chopped onion when cooking the meat.

Put a tblspn of the meat mixture in the center of the tortilla and top with grated cheese. Then roll it while simultaneously folding in the outer edges to secure the ingredients. Place them seam side down on a baking dish for heating purposes. I prefer to cut individual pieces of aluminum foil and wrap each burrito separately. This makes heating them in the oven much easier and cleaner for serving.

At a church gathering these would be a big hit! Individually wrapped makes it nice for the others who will just grab a couple with their hands and munch like a finger food! Also, you could simply fill the tortillas with refried beans and cheese, then wrap and heat and serve. I'd make some with beans and some with meat to have variety. This will surely use up many of the tortillas. You might even consider saving some for the grandkids!

My kids and all of their friends looked forward to Burrito day in my house when I lived in the USA. The Burritos make excellent after school snacks. When wrapped in foil, the kids can heat them without making a mess.

Good Luck! God Bless you and your fmly.

sincerely,

denise maria

Hi G. Glad to see your profile because we have alot in common. I am 51 and starting over as a foster parent after my son moved out. I have a 9mo and 19 mo old girls now and will have them at least a year. I love to go to christian singings watch tv and travel too.
With the flour totillos, you can fill them with ham and chesse, deli meat, chicken salad,gruond beef or basically anything. After you add the fillings you can roll and cut in circles and secure with a tooth pick. It makes great finger food. Good luck S.

G., I like the roll up snacks. You can just slap whatever filling on them from chicken, pimento cheese or something sweet...roll them up and cut into 1/2 in cross sections and you have an instant snack for your event.

2 wonderfull recipe!!
Spread torts with cream cheese then spread picante sauce over cream cheese roll them up then slice into round pinwheels also another is spread with cream cheese lay a tin deli slice of ham ,lay a asparagus spear on top of ham roll up and slice.

http://www.cok.net/lit/recipes/desserts.php#apple_enchiladas

Scroll down to the bottom and you'll find a quick, easy recipe for apple enchiladas. There are a lot of great recipes on this site, actually, but your request reminded me of this one that calls for tortillas.

Have fun!
L.

Believe it or not they are great to use for chicken n dumplings just cut them in strips and drop them in like you do any other dumplings try it it is quick easy and great

I make a soup that uses about 5 tortilla's but is able to be doubled for sure! I used one can cream of chicken, I can of water, bring to boil, add tortilla's all torn up into strips and then half strips, add canned or shredded chicken, cheese, salsa to taste. I have been requested to make this every time I cook and people always eat it till it's gone. You can adjust everything to taste. I had the salsa till it has a nice yellow/orange color. It is fairly inexpensive and super yummy. I serve it with white corn chips!

This is great! I make w/ the chili and w/out. My family likes it w/out! Enjoy!

Ann Pittman’s Chicken Enchiladas

4 chicken breast (boiled and cut into cubes)
8 oz. sour cream
1 can cream of chicken soup
1 16 oz. jar mild chunky picante sauce
1 bunch green onions sautéed
1 pack large flour tortillas (use the ones you have)

Place a tablespoon of butter and onions in bowl then Microwave to sauté.
8 oz. or more shredded cheddar cheese (save some to put on top when almost
finished.)
Mix all the above ingredients together
Spoon this mixture in flour tortillas and roll tortillas up then place in pan that has been sprayed with pam. I place large amounts in each tortilla and also used the large flour tortillas.
Mix 3/4 water with one can of chili (without beans ). Pour over tortillas Cook at 350 for 30 min. Add remaining cheese the last 5 minutes.

Note: If your family likes spicy add Hot Picante and other spices. May also serve chopped onions and sour cream on top.

Breakfast - Scramble some eggs and make a breakfast soft taco with whatever you like

Lunch - turkey roll ups - Deli turkey lunchmeat and your fave ingrediants - also works with tuna/chicken salad

I like to make a mexican lasagne. Layers of tortillas, meat, beans, rice, cheese. I usually mix in rotel, queso, black olives. I make it different everytime. Whatever sounds good throw it in! Top with sour cream. Yummy!

I buy them and make chicken and dumplings with them. Its really easy. Boil the chicken and then slice the flour tortillas into strips and then place them one at a time in the boiling broth, until you reach desired thickness (consistency). I guess it would depend on if you like it soupy or thick. We like ours thicker. Season with salt and pepper to taste.

Soft tacos, burritos, fry them in butter with sugar and cinnamon (Yum!)

Hi G.,

Make breakfast tacos (or burritos)! You can do them with all kinds of stuff, but my favorite ingredients are scrambled eggs, fried potatoes and cheddar cheese. I heat the tortillas in a skillet (no fat or anything--they will absorb it all and get crunchy otherwise) and fill w/the eggs, potatoes and cheese. I use about one egg and a half a smallish red potato for each taco if that helps for planning. I serve with salt and pepper and Cholula hot sauce. Yum.

Good luck!

L.

PS You could also do bean and cheese and add other ingredients to either kind if you wish (i.e avocado, sausage, bacon, tomatoes, whatever!)

Hi G. : )
I'm a grandmother rearing 4 grandsons : ) My friend uses flour tortillas for the dumplings in her chucken and dumplings. Make 'em just like always, but when time to toss in dumplings, cut or tear the tortillas into little bitew sized strips and they will swell cooking in the boiling broth - thicken it, too : )

There's burritos, too, of course - bean & cheese, breakfast, bacon and tomato, you know you can pretty much toss anything in and wrap it up in the warmed tortilla. I warm mine by flipping a few times on the stove burner : )

I butter one side of two tortillas. Put first (butter side down) down on hot griddle, place cheese, meat, whatever on top of it then cover with second (butter side up). Flip whole thing when that first side browns and brown second side. By then, cheese is all melted and yummy! My boys eat these as long I as will stand there cooking them. The 12 year old has learned how to cook them himself and eats them all the time for a between-meal snack.

Hope you enjoy
Be blessed - G.

Hello G.,
If you have access to the internet go to www.tasteofhome.com and search for Mexican Lasagne. You make it with tortilla's instead of noodles. I hope this helps.
R. G

well, I don't know many off the top of my head, but you can try allrecipes.com and campbellskitchen.com, they should have lots of recipes for you!! At the allrecipes site, you can type in what ingredients you have and then they pull up recipes to go with those, it is wonderful! goo luck!

add chili, cheese, and fritos roll 'em up!

You can make a "mexican lasagna" with them, and it's very simple. use the tortilla's as the noodle, but make sure you cover them with enchilada sauce (store bought ready made is what we use). in between the "noodle layers" you can put whatever you want- beef, beans, tomatoes- whatever! Bake at 350 for 25 mins, and I always top mine with shredded lettuce, chopped tomatoes and sour cream and guac.

You can make a Mexican lasagna where you use the tortillas like you would lasagna noodles. Just put a layer of meat (beef or chicken), beens, corn, salsa and cheese (and any other Tex Mex ingredients you like) and then a layer of tortillas. Do that a couple of times finishing off with cheese then bake in a 350 degree oven until the cheese is melted and the "lasagna" is heated through.

I found a great recipe in Kraft Food & Family magazine (which is a free subscription, by the way). Chicken quesadillas and it is SUPER easy! Sprinkle the chicken with chili powder and grill it on grill or in skillet until done(we buy the big bags of chicken breasts at Wal-Mart that have like 5-6 HUGE pieces inside). For the sauce, mix 1 cup Mirable Whip with 1/2 cup Pace Salsa (your choice of mild, medium or hot), and about 1 tsp or more of chili powder. I don't always follow the ratio here, I just spoon in Miracle Whip and Salsa to my liking. It all depends on how you want the sauce to taste! Then cut up your chicken in to bite-size pieces. Spoon the sauce onto the tortilla and spread it around generously. Spoon a helping of chicken onto one half of the tortilla, sprinkle on some shredded cheese, fold other half over on top, place in greased skillet and brown on each side for a few minutes. Take out, cut into thirds and enjoy! It is SUPER easy, SUPER good, and definitley filling. We typically use the 8" tortillas, but the recipe calls for 6" ones. Check out www.kraftfoods.com if you want to sign-up for the magazine. Hope this helps!

My mom got this idea from the Azteca tortilla website, but we made some adjustments and made them at a candle party I had at my home. They were a big hit!

1 package Azteca® Super Size Tortillas
2-8 oz. containers cream cheese, softened
1/2 cup salsa
2 tablespoons chopped green onion
1/4 cup chopped black olives (optional, we did not put these in)

Remove tortillas from refrigerator; let stand at room temperature while preparing filling.
Combine cream cheese, salsa, onions & olives.
Spread a thin layer of cream cheese mixture on each tortilla.
Place another tortilla on top, like a quesadilla.
Wrap individually in plastic wrap.
Repeat for all tortillas.
Refrigerate for at least 3 hours or overnight.
To serve, cut into slices like a small pizza.

Chicken and dumplings is how we use tortillas they make awesome dumplings. We owned a resturant and it was a hit. Chicken base or broth , chicken salt pepper and tortillas cut up.

Also Mexican lasagna. Layer tortillas in casserole dish. Make a mixture of hamberger meat, tomato sauce, refried beans, taco seasoning and layter it on top of tortillas with cheese, onions, green chilis and continue the layers in that fashion. It is a hit at our house.

We like making breakfast burritos with your favorite meat, eggs, cheese, salsa.

Wraps are good anytime of the day. Sandwich meat, lettuce, tomato, dressing, cheese like mcdonalds chicken wraps.

Fry them and sprinkle cinnamon, sugar and butter.

Grill quesadillas with any meat, cheese on the stove

Mexican pizzas like taco bell

warm them up in maicrowave and put butter on them easy snack

pinwheels spread cream cheese, ham, cheese on tortilla. Roll them up tight and cut them to make pinwheels also good snack or appetizer

Hope these ideas helped.

C., foster mom of 4-7 kids daily, AL

Hi G.--I have a perfect recipe for you to help you make "finger food" with your tortillas!

1 pkg cream cheese
1 pkg dry ranch dressing mix
Salsa to taste

You just mix all of this together, (I would double the recipe if I were you) spread some of the mixture lightly on the tortilla, then roll the tortilla tightly.Refigerate for about 6-8 hours; then cut the tortillas in pieces (about 1 inch thick, the cut pieces will be circular)--you will see that it makes a beautiful (and yummy) "tortilla filled roll" I'd also suggest getting some toothpicks and sticking them in the pieces once they are cut--just makes it easier for everyone to pick up to eat and you don't have all the "hands" touching the other pieces!

Hope this helps,

S.

Our favorite is skillet quesadillas - thrown in a skillet and topped with a host of goodies like seasoned chicken or beef, mushrooms, avocados, tomatoes, cheddar, sour cream... you name it. Casserole-style enchiladas are easy to make too - especially for a large group. you can top em with cinnamon and sugar and bake for a crispy treat. I find a lot of really good ideas at allrecipes.com. Hope this helps :}

Hi G.,

I use them in my Chicken and Dumplings. Instead of mixing the flour, rolling it out thin and cutting them...I just use the flour tortilla's and cut them into about 1 inch x 1 inch squares and put them in with the chicken broth, cream of chicken soup and boiled chicken. It is so easy and a lot quicker.
I have also used them to make pinwheels. There are several websites for pinwheels. You can make them with a mexican taste to a veggie taste. We love them all.
Good Luck!

I don't know where the recipe is, but I have made a mexican lasagna using tortillas instead of pasta, encillada sauce instead of tomato sauce, mexican cheese, canned black beans, corn, cilantro, etc. I find lots of recipes at www.allrecipes.com. Good luck!

oh wow, tortillas in my house are more popular than bread lol. There's so much you can do with them..my specialty (and usually the families favorite) is my enchiladas. They're easy and you can make a bunch of them like nothing. Recipe can be changed for preferences on spice, etc. I usually make two pans, one for hubby since he doesn't like sour cream and one for the rest of us lol

1 large aluminum roasting pan
large tortillas
4 lbs hamburger
2 large cans red enchilada sauce (I use mild)
1 large can green enchilada sauce (I use mild)
1 24 oz sour cream
1 medium onion, diced (or dehydrated if you prefer)
shredded cheese (I buy the large bags of fiesta mix shredded at wal-mart)
2 small cans sliced black olives
chives
extra sour cream for topping

mix enchilada sauces in large bowl. fry hamburger and onion until done, drain, place back in pan. spoon a little bit of sauce into hamburger and mix well.
In roaster pan spoon enough sauce to coat bottom of pan, place 2 tortillas flat on bottom to mostly cover. Spoon hamburger into tortilla, roll open ended and place in pan (continue until pan is filled with rolled tortillas). Spread sour cream over top of all tortillas, pour remaining sauce over whole pan (use fork to pull edges of tortillas from side of pan to let sauce get down into edges). Cover with cheese, olives and chives..bake at 350* for 1 - 1 1/2 hours or until cheese is totally melted and starting to brown. Let sit for about 5 minutes, cut and serve. We love to add more sour cream to the top of ours before we eat it.

Hope this helps :)

i make enchiladas ALOT for my family. when i do, i make a couple extra batches, one for a friend and one for the freezer. although i have an old family recipe for scratch mole (the red sauce), i tend to use old el paso enchilada sauce. they have red sauce and green sauce. the recipes are simple and on the back of the cans. enjoy!

Hi G.,
Have you tried looking on the internet? I googled recipes with flour tortilla's and quite a few things came up. There is always the wrap that I see at our potlucks. it usually has cream cheese and ham and a couple of other things and then it is sliced into discs after being wrapped. or sometimes there is just a cream cheese based spread for the wrap and then the discs. Hope this helps.

These are Tried and True recipes from my own cookbook:

Chicken Quesadillas

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).

Ingredients:
1 lb. boneless chicken breasts, cubed
1 can Campbell's® Condensed Cheddar Cheese Soup
1/2 cup salsa
10 flour tortillas (8'')

Method:
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)

Ingredients:
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

Method:
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.

Tortilla Pinwheels

Ingredients:
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

Method:
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.

Here are a few recipes.
Low- Fat Chicken Burritos
1 pkg of fat-free tortillas
1(16oz) can of fat free refried beans heated
2C shredded cooked chicken breast meat
1(1.25oz) pkg taco seasoning mix
1/4C water 1/2C salsa
1C shredded reduced-fat cheddar cheese
2C shredded lettuce 1C chopped tomato
Remove tortillas from the refrigerator; set aside. IN a large nonstick skillet,place chicken,taco seasoning mix and water; mix well.Bring to a boil; reduce heat and simmer, uncovered for 5 minutes. Stir in the salsa. Heat the tortillas according to the package directions. Keep well covered until used. Divide and spoon warmed refried beans onto a tortilla. Top with chicken, cheese ,lettuce and tomato. Fold or roll up. Repeat with remaining tortillas. Serve immediately.
Banana wraps with chocolate sauce
4 bananas cut crosswise
8 flour tortillas 6 inches ones
4 squares semi sweet chocolate
1/3C milk
1/2C salted chopped peanuts
1/2C cool whipped topping
Preheat oven to 350 degrees. Place one slices of banana in the center of one of the tortillas. Fold in the end of the tortilla and roll up burrito style.Place seam side down in a parchment paper baking sheet.Spray each tortilla with cooking spray. Bake 15 minutes or until golden brown.Meanwhile place chocolate and milk in a microwaveable bowl.Microwave for 2 minutes or until chocolate is completely melted.Stir to mix well.Remove wraps from oven and place on a serving plate.Drizzle with chocolate sauce. Sprinkle with peanuts. Top with cool whip just before serving.
Burrito Baked
1 pound lean ground beef
1 pkg taco seasoning mix
3/4C water
12 flour tortillas
1 (16oz) refried beans
1C Mexican style finely shredded cheddar Jack cheese
Preheat oven to 350. Brown the ground beef in a non stick frying pan use medium heat. drain then add water and the taco seasoning mix. Bring to a boil and then reduced heat to low and simmer for 10 minutes.Stirring occasionally.Place 4 of the tortillas on the bottom of a 9 inch pie plate.Cover with half each of cheese,refried beans and meat mix.repeat layers once again topping with the 4 remaining tortillas. Bake 30 minutes making sure the cheese is melted. Cut in to wedges and serve.
I hope this helps some.

You can tear them up and use them as dumplings for Chicken & Dumplings or use them as bread for sandwiches. I work with a lady that rolls them up with anything. You can also mix cream cheese with chopped black olives and spread them with the mixture. Roll them up and refrigerate them. After about two hours, take them out of the refrigerater, slice them in about 1/2' slices and serve them with Picante Sauce. Their uses are endless. Basically, treat them like bread.