I like these two recipes...and they can be made to suit your tastes:
Enchilada Bake
2 lg skinless breasts
1 lg jar of salsa
3 lg flour taco shells ( cut in halves)
2 C fat free sour cream
2-3 C shredded mex. cheeses
Cut chicken up into bite size pieces, cook thoroughly in non stick skillet and then add the salsa and simmer for 15 mins.
Spray a casserole dish and do layers....1st put down shells then the chicken, sour cream and cheese, then a second layer and finish with the last of shells and cheese for the top.spam! It is better fried than typed Bake covered for about 20 mins then uncovered for the final 20 mins. Serves 4 good size portions
You can also add kernel corn, olives, green peppers and add' onions, etc to it if you like.
Mexican Beef Pie
9" pie plate
4 lg. flour Tortilla shells
1 lb ground beef
1/2 green pepper, diced
1/2 yellow onion, diced
2 minced garlic cloves
1 pk of Taco Mix
3 T chunky salsa
Cheez Whiz, melted in microwave
Brown beef, & mix in peppers, onions & garlic--drain when browned
mix in seasoning mix & 1/2 C water & salsa, simmer 5 mins.
Place 1 Tortilla in pie plate & distribute some of the meat mixture on top, put 2nd Tortilla on top add more meat mixture, top with 3rd Tortilla and meat. Top last T. shell evenly with cheez whiz & bake in 350 oven for 20 mins.
Some appetizers/wraps
Ranch Ham Roll Ups
2 packages (8 ounces each) Cream Cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped
11 flour tortillas (8 inches)
22 thin slices deli ham
In a small bowl, beat cream cheese and salad dressing mix until
smooth. Stir in onions. Spread about 3 tablespoons over each
tortilla; top each with two ham slices.
Roll up tightly and wrap in plastic wrap. Refrigerate until firm.
Unwrap and cut into 3/4-in. slices. Yield: about 7-1/2 dozen.
BLT Roll Ups
8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce
Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly in wax paper and refrigerate for an hour. Slice into 1/2 inch slices.
Tortilla Roll Ups
1 (8 ounce) package cream cheese,
softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style
ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas
In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Buffalo Chicken Pinwheels
4 oz. blue cheese, crumbled
8 oz. whipped cream cheese, room temperature
3 cups cooked chicken, shredded
1/2 cup Buffalo sauce
4-6 flour tortillas, burrito sized
In a mixing bowl combine the blue cheese and the cream cheese
In a separate mixing bowl combine the chicken and Buffalo sauce
Lay a tortilla out on a plate and spread an even layer of the blue and cream cheese mixture all the way to the edges (about 2 to 3 tbsp)
Spread out about 2 tbsp of the chicken mixture over the blue cheese mixture
Starting on the edge and roll it up
Place on a plate and then repeat until all the ingredients have been used.
Refrigerate for at least an hour
Slice off the ends of the tortillas and set aside.
Slice into 1 inch thick pinwheels and serve
Sweet:
Cheesecake Taquitos
2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
8 (8-inch) small flour tortillas
TOPPING
1/2 cup butter
1 cup granulated sugar
2 teaspoons ground cinnamon
In a large bowl, beat the cream cheese, sour cream, 2 Tablespoons sugar and vanilla until smooth and creamy. Make sure no lumps remain.
Heat tortillas in microwave for 10 seconds. Take one tortilla and spread 1/3 cup of cheesecake filling on one end. Roll up tightly, leaving ends open. Repeat with all tortillas and cheesecake filling.
Melt butter in a large microwave-safe shallow dish or bowl. In a separate shallow bowl, mix together sugar and cinnamon.
Take each rolled taquito and first roll in melted butter, then roll in cinnamon-sugar mixture to fully coat all sides. Place on a large greased baking sheet. Repeat with all taquitos.
Bake at 350° F for 15 to 20 minutes, or until tops start to get golden brown. Remove from oven and let stand 5 minutes before serving.
Serve with sliced strawberries and whipped cream.
Baked Cinnamon Sugar Tortilla Chips
https://dadwhats4dinner-com.cdn.ampp...lla-chips/amp/
Serve above with
Cannoli dip
Cannoli Dip Recipe - Allrecipes.com