• Breakfast tacos. Scramble some egg whites with onions and peppers, roll them in corn tortillas and add fresh pico or salsa. Add some sweet potatoes to beef it up even more!
• Tostadas! Refried beans and cheese atop a crispy corn tortilla, all baked and topped with sour cream, salsa, and lettuce! It’s perfection!
• Mini quesadillas. Try mozzarella cheese, cook it on the stove, and top it with fresh pico de gallo. Trust me. I could eat this everyday.
• Add into soup. They will break down and act as a thickener! (You can use an immersion blender to help break them down even more if needed).
• Tacos. Duh! A basic, but a goodie! Shrimp, chicken, beef, steak, roasted chickpeas- the corn tortilla was made to be a taco. To try something a little different, you can stuff your corn tortillas with your taco goodies (shredded chicken, cheese, black beans, salsa, etc), fold them in half and bake them til they are crispy, cooked through and delicious!
• Make an enchilada lasagna! Instead of using lasagna noodles, use corn tortillas, and use your favorite enchilada toppings! Shredded chicken or beef, ground beef, peppers, onions, enchilada sauce, beans, corn, olives, green chilies- all would be amazing! Top with cheese and bake through.
• Make homemade chips! Slice them up with a pizza cutter and bake them until they are crispy! You could also cut them into really thin strips and add some seasonings to make the perfect salad topper!
• Dessert nachos- An even tastier way to do chips! Coat them in butter and cinnamon sugar before baking. Top with whipped cream, melted chocolate, chopped strawberries, additional cinnamon sugar, or whatever sounds delicious!
• Corn tortilla pizza! It will definitely give it a different flavor, but what a fast easy way to do a pizza lunch! A taco pizza is obvious, but try some other variations, like BBQ chicken!
• Taco bowl 1. You can bake the corn tortillas in small dishes until they are crispy, to create a natural bowl for all your favorite taco fixings!
• Taco bowl 2. Simply fry the corn tortillas to warm them up, and serve them nicely folded as a garnish to a bowl of taco fixings, and guests can either roll up their own tacos or break it up to eat as a topping on their taco bowl.
• Chilaquiles. I saw so many variations of this dish- and they all look delicious and are a great way to use corn tortillas!

Chicken Chilaquiles

Turn to leftover tortillas and fruity guajillo peppers for these bold chicken chilaquiles. Get the recipe for this Mexican comfort food classic now. Author: Fanny Slater

Serving size: 4
Calories per serving: 431

Ingredients:
8 corn tortillas
2 teaspoons coarse salt, divided
5 tablespoons vegetable oil
4 dried guajillo chilies, , stemmed and seeded
1 cup homemade or low sodium chicken stock
1 (28-ounce) can crushed tomatoes
6 bonelss, skinless chicken thighs (about 2 pounds)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 cup plus 1 tablespoon diced sweet onions, divided
1 jalapeño pepper, ribs and seeds removed and diced
3 cloves garlic, minced
1 lime, juiced, plus additional lime wedges for garnish
1 cup crumbled cojita cheese, (or queso fresco)
1 ripe avocado, cut into chunks
2 radishes, trimmed and very thinly sliced
1/2 cup Mexican crema
2 tablespoons roughly chopped fresh cilantro


Directions:

Preheat your oven to 415°F.
In a large bowl, toss the tortilla triangles with 2 tablespoons of the oil until evenly coated. Arrange the triangles in an even layer on a rimmed baking sheet and bake, stirring chips once halfway through, until golden brown and crispy, about 10-12 minutes.
Remove from oven and remove from pan. While the chips are still hot, season them with 1 teaspoon salt.
Turn oven temperature down to 300°F.
In a large, wide, heavy-bottomed skillet or cast iron pan, toast the guajillo chilies over medium heat until very fragrant and slightly darkened, about 5 minutes. Transfer to a food processor and add the stock. Puree until smooth, then strain through a fine mesh sieve into a large bowl. Stir in the crushed tomatoes and set the mixture aside.

In a small bowl, combine the cumin, garlic powder, onion powder, remaining salt, and ground black pepper. Season the chicken on both sides, gently patting down to ensure that the dry rub sticks. In the same cast iron pan used to toast the chilies, add 2 tablespoons oil and swirl to coat the pan. Place over medium-high heat. Sear the chicken until golden brown, about 2 minutes per side. Set aside on a plate.
Lower the heat to medium, add the remaining tablespoon of oil, and swirl to coat the pan. Add the onions, jalapenos, and garlic. Saute until fragrant and lightly golden, about 1 minute. Deglaze the pan with the tomato mixture, scraping up any brown bits from the bottom. Return the chicken to the pan and braise until its cooked through and reaches an internal temperature of 165°F, about 30-35 minutes.
Remove the chicken from the pan and use two forks to shred the meat. Meanwhile, return the pan with the sauce back to the stove over high heat. Reduce the sauce by about 2/3 in volume, then add the lime juice. Season to taste with salt, and then fold in the chips and shredded chicken.
Either divide the chilaquiles among plates, or serve directly from the skillet and garnish with the cotija, avocado, radishes, crema, and cilantro. Serve with additional lime wedges on the side.

Source: sfoodal.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Chicken Taquitos

You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

Prep time: 5 minutes
Cook time: 10 minutes
Serving size: 12
Calories per serving: 107

Ingredients:
3 cups chicken cooked and shredded
6 ounces cream cheese softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups colby jack cheese
1 1/2 baby spinach chopped and stems removed
12 6 inch corn tortillas
vegetable oil for frying


Directions:

Heat 1/2” oil in a sauce pan on medium heat.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, colby-jack and spinach. Add salt and pepper to taste.

Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.

Repeat until all the tortillas are filled, rolled and fried.

Set on paper towels to drain.

Serve warm and ENJOY!

Source: slilluna.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Sausage Tortilla Breakfast Bake

Serving size: 6
Calories per serving: 277

Ingredients:
8 ounces bulk lean turkey breakfast sausages
1/2 cup canned diced tomatoes and green chiles
6 corn tortillas (6 inches)
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
3/4 cup fat-free milk
3/4 teaspoon paprika
1/4 teaspoon ground cumin
Optional: Reduced-fat sour cream, salsa and additional chopped green onions


Directions:

Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes.

Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with half the tortillas. Sprinkle with half each of the following: sausage mixture, cheeses and green onions. Repeat layers.

In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until just set, 30-40 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.

Source: stasteofhome.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Chickpea and Cauliflower Tacos

These spicy roasted chickpea and cauliflower tacos are loaded with flavor and nutrition. Author: Amanda McGillicuddy

Prep time: 10 minutes
Cook time: 30 minutes
Serving size: 10
Calories per serving: 50

Ingredients:
1 head cauliflower
1 (14-ounce) can chickpeas
1/4 cup avocados oil
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon tapatio, (optional)
2 purple cabbage about 1/4 head
2 cups baby kale
2 carrots
1 tablespoon avocados oil
1/2 lime juiced
1/2 tablespoon honey
1 teaspoon cumin
salt and pepper to taste
7 ounces Plain Greek yogurt about 1 cup
1 tablespoon honey
1 tablespoon
10 corn tortillas
1 avocado, ripe
1/2 cup cilantro, chopped
1 sliced jalapeño pepper


Directions:

Roasted Cauliflower and Chickpeas

Preheat the oven to 400 degrees Fahrenheit.

Begin by removing the base and leaves from the head of cauliflower. Coarsely chop into florets and throw in a large bowl.

Rinse and drain the chickpeas. Add to bowl with cauliflower.

Add oil and spices and stir well until everything is covered evenly with spice mixture.

Dump contents of bowl on to a baking sheet and spread evenly. Cook for 30 minutes. Stir several times during cooking.

Cabbage Slaw

While cauliflower is cooking, thinly slice cabbage and kale. Remove any large stems. Shred or julienne the carrots.

Place vegetables a bowl. you can use the same one used for the cauliflower. Coat with oil, spices, honey and lime juice. Stir until everything is fully covered.

Chiptole Crema

Mix together the yogurt with the honey and chipotle. Set aside.

Tacos

Prepare the toppings. Cut the avocado in half and remove the pit. Scoop out the flesh and slice. Finely chop the cilantro. Thinly slice the jalapeno, removing any seeds and spine.

Warm shells in the oven or a pan for several minutes.

Assemble tacos with the cabbage slaw on the bottom, topped with the cauliflower and chickpeas, then dress with the chipotle crema. Top cilantro, avocado, jalapeno and any additional toppings.

Source: sfoodbornewellness.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
    Email the author! camille@dvo.com