Flour Tortillas

Ingredients

• 2 cups AP flour (240g)
• 5 oz. warm water
• 2 tbsp. avocado oil
• 1 tsp kosher salt

Directions

• Combine flour, water, oil, and salt in mixing bowl with dough hook until smooth
• Divide dough and roll into six equal balls
• Cover dough balls with kitchen towel, rest 15 min
• Flatten dough in tortilla press

Turkey Enchilada Casserole

Ingredients

• 4 - 8 flour tortillas (8 inch)
• 1 lb lean (at least 80%) ground turkey
• 1 can (10 oz) mild red enchilada sauce
• 1 jar (16 oz) black bean and corn salsa
• 2 cups shredded Mexican four-cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Fold tortillas in half and place folded-side-down in dish; set aside.
4. In 10-inch nonstick skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink; drain.
5. In the same pan, add 1/4 cup enchilada sauce, 2/3 cup black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
6. Divide meat mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
7. Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
8. Bake 40 to 45 minutes or until hot and bubbly.

Notes

• Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
• Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
• Want to go meatless? Substitute 1 lb meatless veggie crumbles for the ground beef in this recipe.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Source
https://www.pillsbury.com/recipes/5-ingredient-beef-enchilada-casserole/dde5a588-c427-4d09-b18c-83d064032550

Beef Tortilla Taco Casserole

Ingredients

• 1 lb lean (at least 80%) 
• 1 package (1 oz)  taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 can (12 oz) whole kernel sweet corn
• 6 flour tortillas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
4. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
5. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
6. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.

To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Source
https://www.pillsbury.com/recipes/beef-tortilla-taco-casserole/ac129c37-e2ad-4a1e-9f34-02f54945ec52

Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1 can (4.5 oz) chopped green chile sauce
• 1 cup sour cream or plain Greek yogurt
• 1 package flour tortillas for burritos (8 tortillas; 8 inch)

Steps

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. In medium bowl, mix chicken, Monterey Jack cheese, 1/2 of the green chile sauce and sour cream.
4. Spread about 2 teaspoons of the mix on each tortilla.
5. Roll up tortillas; arrange, seam side down, in baking dish.
6. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. 
7. Optional: Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
8. Bake 20 - 25 minutes or until hot.
9. If desired, remove foil during last 5 minutes of baking time.
10. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Source
https://www.pillsbury.com/recipes/chile-chicken-enchiladas/1281b32c-f1d4-43b7-bd33-9b61ea55cbf6

Green Chile Chicken or Turkey Enchiladas

Ingredients

• rotisserie chicken or cooked turkey breast, shredded
• 1 small can of Green Chile Sauce
• shredded cheese
• 1 small white onion, diced and sauteed
• 4 flour tortillas
• fresh pico de gallo
• 2 Tbs vegetable oil

Directions

1. Preheat oven to 350º
2. In a bowl combine shredded turkey or chicken with 1/2 of the greek yogurt, cooked onion, shredded cheese and green chile sauce.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat.
4. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
5. Add filling to each tortilla. Roll up each tortilla and place seam side down in a greased baking pan.
6. Top with remaining green chile sauce and shredded cheese.
7. Bake in pre-heated oven for 20 minutes or until heated through. 
8. (optional) Garnish with chopped green onions and cilantro.

Notes
- serves 2
- serve with rice and corn
- swap with other ingredients on hand

Source
Elisha's brain