943 tortilla recipes

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Shrimp fajitas marinated in soy sauce, lime juice, and cilantro, then sauteed with red and green bell peppers. Wrapped in warm flour tortillas with tomatillo salsa.

Indian-spiced braised cauliflower, potatoes, and mushrooms with cumin, curry, and jalapeno, rolled in cheesy flour tortillas with tomatoes and sour cream. Sabzi meets burritos.

Cheesy creamy Mexican lasagna layers crushed tortilla chips with cottage cheese custard, green chilies, Monterey Jack, and cheddar. A no-noodle vegetarian Tex-Mex casserole in 30 minutes.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Thin-pounded beef chuck marinated in lime, ginger, and chile, broiled with charred green beans and carrots, wrapped in tortillas with mint, lettuce, and peanut sauce. Thai meets Tex-Mex.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!

Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Sandwich maker chicken fajitas with overnight soy-orange-ginger marinated chicken, peppers, and onions sealed inside pressed tortilla pockets. A handheld weeknight twist on classic fajitas.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.