Homemade Flour Tortillas from Allrecipes

I generally don't make homemade tortillas because I can generally buy a bag of 10 for $1 at Smith's however, the Don Julio brand hasn't been on sale and a while so that left us completely out of tortillas. (They are 10 for $10 at Smiths today through April 24th, 2012 if you're interested.) So, we improvised.

The key to making tortillas (versus having them turn out like Indian Naan) is to have a really big skillet and to make the dough as thin as you can get it without tearing holes in it.

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons lard
• 1 1/2 cups water

Preparations:

1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Easy Chicken Enchiladas with Green Sauce

Here's my suggestion for recipes that call for cooked chicken. I buy frozen skinless chicken breasts and dump them in my crock pot with enough chicken broth so the chicken is immersed. Then I cook the chicken until it easily tears apart. It tastes better and requires less attention than baking the chicken in the oven. I can also cook a bunch of chicken at once for multiple recipes. That's exactly what I did for these enchiladas.


Ingredients:

• 2 cups cubed cooked chicken
• 1 cup sour cream
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup vegetable oil (or leftover bacon grease - which is also very unhealthy :)
• 12 (5 inch) corn tortillas
• 1 (4 ounce) can diced green chilies, drained
• 2 cups shredded Monterey Jack cheese
• 1 can (10 oz) green enchilada sauce

Preparations:

1. Combine chicken, sour cream, salt, pepper and chilies in a medium sized bowl. Mix well. 

2. Fry each tortilla in oil (flipping it over) until the tortilla bubbles and is soft. Remove carefully. 
3. Place tortilla in 9x13 pan. Fill each tortilla with 1 1/2 tablespoons of chicken mixture. Roll tortilla so it's closed.  
4. Pour green enchilada sauce over tortillas and top with Monterrey Jack cheese. Bake at 400 degrees for 12 minutes or until cheese is completely melted. 

Serves 6

In my haste, I forgot to snap a pic with cheese!

Betty Crocker's Layered Huevos Rancheros

This serves eight so it's a great recipe for brunch!

Ingredients:

• 16 eggs
• 1 cup half-and-half or milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter or margarine
• 1 can (10 3/4 oz) condensed Fiesta nacho cheese soup
• 2 tablespoons chopped fresh chives
• 2/3 cup Old El Paso® Thick 'n Chunky salsa
• 4 soft corn tortillas (6 inch), cut into 3/4-inch strips
• 1 cup pinto beans (from 15-oz can), drained, rinsed
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 1/2 cup sour cream
• 4 medium green onions, sliced (1/4 cup) 

Preparations:

1. In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
2. Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture. 
3. Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.

Tomatillo Chicken Soup - Better Homes and Garden Recipe

This was my first experience making anything with tomatillos. I was disappointed to discover that one of them was moldy when I got home. If you're making anything with them, it might be wise to peek under their husks before buying them.

The tomatillos are the little green plants on the left. I'd never seen one before making this recipe.

Ingredients:

• 6 medium tomatillos, husks removed and rinsed
• 1 1/2 pounds skinless, boneless chicken breast halves
• 1 32 ounce box chicken broth
• 1 medium green sweet pepper, chopped
• 1/2 cup chopped red onion
• 1 stalk celery, chopped
• 1 4 ounce can diced green chiles
• 2 tablespoons snipped fresh cilantro
• 1 fresh jalapeno pepper, seeded and minced*
• 1 tablespoon ground cumin
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Preparations:

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. 
2. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
3. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. 
4. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. 
5. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
   

Slow Cooker Enchiladas from Taste of Home

This is a good recipe. I think it could use some jalapenos if you want a little bit of heat. Otherwise, definitely top with guacamole and sour cream. I used a six quart crock pot and only made three layers instead of six.

Preparations:

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Preparations:

1. In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 

Makes 4 servings.

Slow Cooker Fiesta Chicken Burrito

This is easily the best chicken burrito I have ever had. It's an awesome blend of spices which had just enough hotness for a mild disposition as mine but still satisfied my husband's need for spice. I substituted 1 10 oz can of cream of chicken soup for the cream cheese this recipe calls for and it turned out great.

Makes: 8 servings.

Ingredients:

• 1-1/2 pounds boneless skinless chicken breasts
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 3 tablespoons ground cumin
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• Dash cayenne pepper
• Dash crushed red pepper flakes
• 1 package (8 ounces) reduced-fat cream cheese
• 8 flour tortillas (8 inches), warmed
• Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Preparations:

1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.
3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. 

Better Recipes Easy Chicken Enchiladas

I love Mexican food! But I'm on a budget and my son is going through this phase where he screams randomly and throws food. So really, I don't want to eat out until he gets some table manners or I get a babysitter. :)


Ingredients:

• 2 1/2 cups chicken, cooked and chopped
• 1 - 10 3/4 ounce can of condensed cream of chicken soup
• 1 - 8 ounce package of shredded colby & monterey jack cheese, divided
• 1 cup sour cream, divided
• 1/4 cup chopped cilantro, divided
• 12 medium sized flour tortillas
• 1 1/2 cups salsa

 Preparations:

1.  Mix chicken, soup, 1 cup of cheese, 1/2 cup sour cream and 3 tablespoons of cilantro until it's well blended.
2. Spoon mixture evenly into tortillas and roll up. Place in baking dish that's been sprayed with cooking spray. Top with salsa and remaining cheese. 
3. Bake for 25 minutes at 350 or until heated all the way through. 
4. Top with cilantro and sour cream.

Beef Fajitas

I'm sitting in a quiet house with actual time on my hands. It's a rare event so I'm taking a minute to share an easy recipe. My husband loves steak and so does our youngest daughter. (She would rather get beef jerky than candy for Halloween. :) I'm constantly looking for new ways to cook steak not because anyone else cares but because I get bored cooking the same thing over and over again.

This recipe comes from my Super Suppers Cookbook. I love this cookbook and every recipe has turned out really well.

Ingredients:

• 1 1/4 to 1 1/2 lb flank steak or beef skirt
• 1/4 cup fresh lime juice
• 1/4 cup Olive oil
• 2 tablespoons Chili powder
• 2 cups sliced onion
• 2 cups sliced bell pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 6-inch flour tortillas

Preparations:

1. Mix lime juice, olive oil and chili powder. Pour into plastic bag. Add meat and shake bag so chili/oil mixture coats steak. Marinate meat for a minimum of 2 hours and no longer than 24.
2. Remove steak (save the marinade) and cook over medium heat until meat is medium rare. (Can be 10 to 16 minutes)
3. In separate pan, pour in marinade and add vegetables. Cook until tender and season with salt and pepper.
4. Slice steak against the grain. Combine with vegetables. Serve on warm tortillas and top with cheese, sour cream or guacamole.

Simply Recipe's Steak Fajitas

If you are starving, don't make this recipe. It takes an hour for the meat to marinate and my husband's exact words when I told him I still had to cook the vegetables were, "I'd rather kill someone than wait any longer!" Turns out, when some guys diet they can get a little homicidal. :) (It's like living with a model that's eating lettuce and snapping at everyone except for the fact that he's a balding man closing in on 40. LOL.)

This was pretty easy to make in spite of the time constraints. If you don't have yellow or red peppers, green will do just as well. We added green chilies instead of the Jalapeños and it was spicy.

Ingredients:

• 1 Tbsp vegetable oil
• 1 lb of flank steak, skirt steak or carne asada
• 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
• Salt

Marinade:

• Juice of 1 lime
• 2 Tablespoons of olive oil
• 2 cloves garlic, peeled, minced
• 1/2 teaspoon ground cumin
• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
• 1/4 cup chopped fresh cilantro, including stems

Preparations:

1. Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. (You can choose not to wipe it off if you want to eat the jalapenos.)
2. Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. 
3. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. (Really you should cook it until the meat is done to your particular taste.) 
4. While the meat rests, cook vegetables in the same pan or a different one if yours was coated with leftover steak seasonings. Add oil if needed. Cook until tender.
5. Slice meat against the grain into strips. Warm tortillas by placing them over the vegetables and covering with a lid for one minute. 
6. Fill tortillas with equal amounts of meat and vegetables. (2 -3 strips of meat depending on how thick you slice it.)
7. Top with cheese, salsa and or sour cream.

Martha Stewart's Tamale Pies

It's hard to get good tamales and they are very difficult to make (so I'm told). Here's an easier alternative if you are craving something tamale-ish.

Ingredients:

• 3 tablespoons olive oil
• 2 pounds ground dark-meat turkey
• 1 large onion, finely chopped
• 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
• 1 tablespoon ground cumin
• Coarse salt and ground pepper
• 1 can (28 ounces) crushed tomatoes
• 4 cups fresh (from 6 ears) or thawed frozen corn kernels
• Cornmeal Crust
• 1 cup shredded Monterey Jack cheese (4 ounces)

Preparations:

1. Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3. Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
4. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Easy Beef Enchiladas

I like this recipe because it's easy and everyone who tried it said it was really good. If you like beef enchiladas but don't have the time to make shredded beef, this is a great alternative.

Ingredients:

• 1 8-ounce can tomato sauce
• 1 cup salsa
• 10 medium sized four tortillas
• 1 1lb of lean ground beef
• 1 can refried beans (one small can)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cummin
• 1 cup shredded cheddar or mozzarella cheese

Preparations:

1. Mix tomato sauce and salsa. Set aside.
2. Cook beef in skillet until it's brown. Drain fat. (Keep meat in skillet)
3. Add refried beans and 1/4 cup of water to meat. Mix well. 
4. Add chili powder and cummin to meat mixture. Let simmer.
5. Coat both sides of each tortilla with tomato sauce/salsa mixture.
6. Fill each tortilla with an equal amount of meat mixture. Roll tortilla close.
7. Place tortillas in 13x9 pan that's been sprayed with non-stick spray.
8. Top tortillas with cheese. Bake at 375 for 10 minutes or until cheese is melted.
9. Serve with salsa or sour cream or guacamole.

Kraft's Senorita Fajita Sandwich

I think this recipe belongs in the "man food" category. I served it to Ken, a guy friend and the girls. The girls didn't like it the pepper jack cheese. (They don't do spicy - even cinnamon gum.) But the guys really loved it. You have to weigh their opinion against the fact that they were really hungry and are not particularly picky eaters. I didn't try it because I HATE mayonnaise.

Ingredients:

• 1/2 cup thin green pepper strips
• 1/4 cup  thin onion slices
• 2 oz. Rotisserie Seasoned Chicken Bread
• 1 whole wheat tortilla (8 inch)
• 1 Tbsp. Chipotle Flavored Reduced Fat Mayonnaise
• 1  Slice Pepper Jack Cheese Slice, cut in half

Preparations:

1. COOK and stir vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until crisp-tender; spoon to one side of skillet.
2. ADD meat to other side of skillet; cook 2 min. or until heated through, turning after 1 min.
3. SPREAD tortilla with mayonnaise; top with cheese, meat and vegetables. Roll up.

Leftover Chicken, Cheese and Vegetable Quesadillas

My refrigerator is often a wasteland of leftovers. I hate cleaning it out so for the first few years of married life, it was pretty common to find leftovers covered in green fur or vegetables that had liquified. (so gross!) After three years, I finally wised up a bit and decided to set a limit on how long food stays in the fridge (leftovers get two weeks.) and to freeze vegetables rather than let them become a science experiment in the vegetable drawer.

Green and red bell peppers were on sale at the grocery store a while back so I chopped up what I couldn't use, put them a freezer bag and stored them. They came in very handy this last Saturday when I was trying to get rid of leftovers. This recipe combines my leftover chicken breasts, corn and frozen peppers.

Ingredients:

• 2 large cooked chicken breasts, chopped
• 1 1/2 cups chopped green and red bell peppers
• 1 1/2 cups shredded cheddar cheese
• 1 cup cooked corn
• 1 Fajita seasoning packet
• 8 tortillas
• sour cream  & salsa (optional)

Preparations:

1. Place chicken and peppers in large skillet. (I didn't use oil because the peppers were frozen.)
2. Cook on medium heat for five minutes. 
3. Add fajita seasoning and water as directed on packet. 
4. Pour corn into pan. Stir well. 
5. Let vegetables and chicken simmer in seasoning. 
6. In a separate pan or quesadilla maker, place one tortilla. 
7. Put a fourth of the chicken mixture on tortilla, add 1/4 cup of shredded cheese. Cover with tortilla. 
8. Cook until cheese is melted and top with sour cream and/or salsa.

Makes 4 servings

Making Cheap Enchiladas

Smith's Grocery store is running a sale on Don Julio tortillas which are made locally in Utah. They are awesome for making enchiladas, burritos, soft tacos and etc. Until midnight July 19th, you can pick up 10 for 88 cents. What a steal!!!!

PS: Seriously, these tortillas are way better than Mission tortillas which taste like cardboard. :)

Fish Tacos with Chili Aioli

Sometimes you can get frozen fish at a discounted rate because it's nearing its expiration date. In this case, we purchased frozen Cod for about 50% off. It's the ideal fish for making fish tacos.

This recipe comes from my Super Suppers book. All of the recipes in this book can be made ahead of time and frozen to be eaten at a later time. If you have kids, a job and are on the verge of losing your mind - I highly recommend this book! (I can't be the only working mom that wonders if she should book a room at the looney bin :) Every recipe I've tried has been great, including this one. 


Ingredients:

• 1 lb fish fillets (I used frozen Cod that had been marked down)
• 1 tablespoon Chili powder
• 2 teaspoons seasoned salt
• 2 tablespoons Olive oil
• 1 tablespoon butter
• 6 medium sized flour tortillas
• fresh cilantro
• Salsa
• shredded Cheddar cheese

Chili Aioli:

• 1 cup of Mayonnaise
• 1 tablespoon Chili powder
• 1 tablespoon of Lemon juice
• 1 teaspoon ground Cumin

(The Chili Aioli sauce can be made ahead of time and stored in the refrigerator for up to two days ahead of time.)

Preparations:

1. Mix chili powder and salt. Sprinkle over both sides of each fillet.
2. Add butter and oil to fry pan that's on medium heat.
3. Fry fish fillets until they flake apart. 
4. Combine all of the Chili Aioli ingredients and mix well. 
5. Warm tortillas and fill with 2 tablespoons of fish. Top with salsa, cheese, lettuce and Chili Aioli sauce. 

If you want to make this ahead of time, prepare the fish as directed and place in freezer bag. You can store for up to a month. Note that the sauce however, can only made at most, two days in advance

El Grande Burritos Recipe from Betty Crocker

Betty Crocker let us down on this recipe. I think it's an easy way to make a shredded chicken burrito so I'm posting it anyway. My biggest issue is with the taco seasoning and how it's combined with the chicken. Also, to get the shredded chicken, I cooked a little more than a pound of chicken in 15 oz of chicken broth in my 6 quart crock pot. I cooked it on high for two hours and then on low for two more. It came apart easily and tasted great. Cook the chicken with taco seasoning and water (as directed on the package for ground meat).

Ingredients:

• 1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice (Add salt)
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro
• 2 cups shredded or diced cooked chicken
• 4 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 cup Old El Paso® refried beans (from 16-oz can), heated
• 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• 1 cup Old El Paso® salsa (any variety) 

Preparations:

1. Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. (You can use regular rice and cook according to the directions)
2. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
3. Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

Slow Cooker Pulled Pork Fajitas

The hardest part about this recipe is the pulling the pork apart. Pull pork recipes generally call for pork loin (I think it's easier to pull apart), but I use pork chops when I get a good price on them. For this recipe I was able to purchase the pork chops for $1.78 per pound at WinCo. It was a good deal.

Ingredients:

• 8 tortillas
• 3lbs of pork (chops or loin)
• 1 cup of salsa (pick mild, medium or hot)
• 1 package of fajita seasoning
• 1 cup of water
• 1 sliced green pepper
• 1 medium sized onion sliced (not chopped)
• shredded cheddar cheese
• sour cream

Preparations:

1. Pour contents of fajita packet into 4-6 quart crock pot and add water.
2. Place pork in crock pot. Cover with salsa.
3. Cook on high for approximately 3 hours or until pork falls off the bone.
4. Pull pork apart using two forks. Return pork to crock pot. 
5. Add onion and green peppers. Cook on low for one hour or until vegetables are tender.
6. Place 1/4 cup of mixture into warm tortilla. Top with cheese and sour cream.

Chicken, Spinach and Artichoke Quesadillas from Mission

Last week Walmart ran a sale on quesadilla makers and I just had to get one. So, here's my first recipe that I've made with my new little appliance. It's not super sturdy but for $14.88, what can you ask for? I have to add that my husband raved about this recipe. It's easy and very tasty.

Ingredients:

5 flour tortillas
2/3 cup Spinach and Artichoke dip
1 2/3 cups cooked chicken breast, diced
2 1/2 cups shredded Mozzarella cheese
Non stick spray

Preparations:

1. Mix dip with diced chicken.
2. Spray non stick skillet (if you aren't using a quesadilla maker). Turn burner to medium heat.
3. Sprinkle 1/2 cup of Mozzarella cheese on half of a tortilla.
4. Spread 1/2 cup of chicken-dip mixture on other side.
5. Fold in half. Do the same for the other four tortillas.
6. Place in pan and toast until cheese is melted and the quesadilla is nicely browned.
7. Remove from heat, cut in half and serve warm.

Spicy Shredded Beef Enchiladas

I searched the internet and all of my cook books for a shredded beef enchilada recipe and never found one that looked appealing. So I made up my own.

Ingredients:

2lbs of Chuck beef pot roast (cooked)
1 cup of Medium Salsa
2 cups shredded Mexican mixture cheese
1 10 oz can of Red Enchilada sauce
7 medium-sized flour tortillas
14.5 oz can of Diced tomatoes with lime juice and cilantro
3 beef bouillon squares
6 cups of water

Preparations:

1. Slice beef into pieces. 
2. Turn crock pot on high and pour in 6 cups of water. Add bouillon.
3. Place beef in crock pot and cook on high for 3 1/2 hours or until beef comes apart easily.
4. Line or spray 13 x 9 inch pan.
5. Mix shredded beef with one cup of Medium salsa.
6. Warm tortillas and place in pan. 
7. Add 1/4 cup of beef mixture to each tortilla. Roll closed.
8. Combine enchilada sauce with tomatoes and mix. 
9. Cover enchiladas with sauce/tomato mixture.
10. Top with shredded cheese.
11. Bake at 400 for 20 minutes.

Pillsbury's Beef and Bean Tortilla Bake

This recipe needs some tweaking. It's pretty bland by itself so I suggest add you some salsa, extra cheese and maybe even guacamole.

Ingredients:
1 lb extra-lean (at least 90%) ground beef
1 can (15 oz) black beans, rinsed, drained
1 can (15 to 16 oz) pinto beans, rinsed, drained
1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
1 envelope (1 oz) Old El Paso® 40%-less-sodium taco seasoning mix
2/3 cup water
3/4 cup shredded sharp Cheddar cheese (3 oz)
2 tortillas (8 inch), cut in half, then cut crosswise into 1/2-inch-wide strips

Preparations:

1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in black beans, pinto beans, tomatoes, taco seasoning mix and water. 
2. Cook 2 to 4 minutes, stirring occasionally, until heated through. Stir in 1/2 cup of the cheese.
    
3. In 8-inch square (2-quart) glass baking dish, spread 2 cups of the beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over tortilla strips. Add remaining tortilla strips; top with remaining beef mixture. Now's a good time to shred more cheese than what it calls for and add extra layer.
    
4. Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/4 cup cheese. Bake about 5 minutes longer or until cheese is melted. Cut into squares.
5. Top with sour cream or salsa or guacamole.