Recipes

[drizzellla]

I have a bunch of tortilla recipes. And most are for casseroles. The recipes say to  just put the tortillas in the dish with the other ingredients. Sounds to me like you would have soggy tortillas mixed in with all the other ingredients.

The reviews seem to all be positive. But it doesn't sound good to me. I can't see eating soggy flour or corn tortillas.

I don't understand why they don't wrap the tortillas around the ingredients.

Has anyone tried just putting tortillas in the dish with all the other ingredients?

[PA Mom-mom]

@drizzellla  I used to make this recipe when the kids were young. I didn't follow the 9x13 instructions. I liked to do it in a high-sided 9x9 Corning casserole. The kids loved it!

Easy Enchiladas

This is an easy family-friendly recipe.  You can make it mild or hot depending on the spices in your taco seasoning mix and salsa.

Ingredients:

1 pound lean ground beef or diced chicken

 16 or more 6 inch corn tortillas (quartered)

1 package taco seasoning mix

1 ¼ cups water

1 (12 oz.) jar chunky salsa

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

 4 cups shredded Mexican cheese blend

Directions:

Brown beef or chicken in skillet.  Add taco seasoning and water and simmer for 15 min. over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup.  Mix in most of the cheese, reserve ¾ cup for later. Place a layer of tortillas covering the bottom of a sprayed or buttered 9” x 13” oven-proof casserole.  Scoop a layer of the meat over that and then spoon a layer of the cheese mixture.  Repeat the layers until you run out of stuff, ending with a layer of tortillas. Top with remaining cheese. Cover and bake at 375 degrees for 40 minutes.  Remove tin foil and bake for an additional 10 to 15 minutes to brown the top.

[sabatini]

Hi, @drizzellla. I know what you mean. The recipes that I find most questionable are the ones that use flour tortillas in any casserole type dish. 

I don't understand their use, as it would result in a slimy mess.

The use of corn tortillas is more authentic.

When using corn tortillas, though, I always fry a bit before using. Naturally, they'll still break down, but the texture and taste are more pleasing.

[Dusty1]

@drizzellla I typically find them more overdone & dry then soggy.

[JeanLouiseFinch]

We use low carb tortillas sometimes.  The ones made by Mission are much better than the ones I tried from Aldi, IMO.

I use them as a noodle replacement for a low carb lasagna.

We use them for various kinds of wraps and breakfast burritos sometimes, and a replacement for a hotdog bun..

I brush them with either olive oil or avocado oil, sprinkle with choice of seasonings, cut each into 8 pieces and bake on parchment paper, to make our own chips. 

[cindyNC]

I have one casserole that requires tortillas. They are sliced into strips.......I've always used corn rather than flour and the texture isn't bad. 

[Mz iMac]

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@sabatini wrote:

The recipes that I find most questionable are the ones that use flour tortillas in any casserole type dish. 

I don't understand their use, as it would result in a slimy mess.

The use of corn tortillas is more authentic.

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@sabatini  Authentic tortillas are made w/flour.

[sabatini]

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@Mz iMac wrote:

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@sabatini wrote:

The recipes that I find most questionable are the ones that use flour tortillas in any casserole type dish. 

I don't understand their use, as it would result in a slimy mess.

The use of corn tortillas is more authentic.

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@sabatini  Authentic tortillas are made w/flour.

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Sorry, @Mz iMac, I respectfully disagree:

From Uno Casa:

"Tortillas have been a part of Mexican culture for centuries. The concept is rather simple. Tortillas are thin, flatbreads, primarily made from corn or flour. Tortillas are incredibly practical when it comes to wrapping up food, and in Mexico, you're never going to be served a meal without them!

The main difference between corn and flour tortillas are the main ingredient. Corn tortillas are produced from corn, whereas flour tortillas are produced from wheat flour.

Corn tortillas are seen as more authentic, however, because corn has been a staple ingredient in Mexican cuisine for thousands of years. Wheat, on the other hand, has only been around since the Spanish arrived in the Americas and brought the crop with them from Europe.

Corn tortillas are found all over Mexico and much of Central America too. In contrast, flour tortillas are generally only found in the north of Mexico and the USA, where they became popular as part of Tex-Mex cuisine (any Mexican will tell you that Tex-Mex isn't Mexican cuisine!)."

[wagirl]

I make a couple recipes using flour tortillas -- and none of them make the flour tort soggy, just soft--and both are delicious.  they are wrapped around the fillings then there is a sauce over top---corn tort and/or corn chips can get soggy.  

[Mz iMac]

@sabatini  I guess we can agree to disagree since both wheat & corn flour are authentic uses.

My info came directly from the Mexican who cleans my house.  She's from a village on the western side of Mexico.   When I asked her about the ingredients, one of them was wheat flour.