Green chilaquiles. The base of this nacho-esque dish: Baked corn chips. They are not difficult to make and they will hold up better, with more flavor and texture, than a bag of typical store-bought crisps.
Cheese Chicken Enchiladas. Corn tortillas are the perfect vehicle for soaking up the savory sauce, which starts with store-bought enchilada sauce but is spiced up with lime juice, hot sauce, and juice from poached chicken thighs. For something without rolling up, see Mexican-Style Shrimp Casserole.
Tortilla Egg Wraps. Break out the flour tortillas for this portable meal that’s both an omelet and a burrito.
Black Bean Breakfast Burritos. These are a staple of my family’s weekday dinners. Instant Pot black beans are also great in other tortilla settings – quesadillas and tacos, in particular.
wheat tortillas. Light, airy, chewy and sturdy are some of the words that describe these tortillas from scratch.
Basic corn tortillas. Even if you don’t have a tortilla press, you can still make this recipe. And let’s be honest, freshly made corn tortillas are making supermarket brands out of the water.