Green Chilaquiles. The basis for this nacho-esque dish: Oven-baked corn tortilla chips. They’re not hard to make, and they’ll hold up better, with more flavor and texture, than a bag of typical store-bought chips.
Cheesy Chicken Enchiladas. Corn tortillas are the perfect vehicle for soaking up the flavorful sauce, which starts with store-bought enchilada sauce but is amped up with lime juice, hot sauce and juices from the poached chicken thighs. For something without rolling, see Mexican-Style Shrimp Casserole.
Tortilla Egg Wraps. Pull out the flour tortillas for this portable meal that’s part omelet, part burrito.
Black Bean Breakfast Burritos. These are a staple of my family’s weeknight dinners. The Instant Pot black beans are also great in other tortilla settings — quesadillas and tacos, specifically.
Flour Tortillas. Light, airy, chewy and sturdy are a few of the words that describe these from-scratch tortillas.
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 blow supermarket brands out of the water.