Baked Tortilla Bowls

Baked Tortilla Bowls

8 or 10 inch tortilla shells

Cooking Spray

Preheat oven to 375°.

Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to shape the shell.  Make as many as needed.  

Place bowls on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until lightly browned. It will crisp up more as it cools.  Cool to room temperature before filling.  

Crock Pot Chicken Fajita Soup

Crock Pot Chicken Fajita Soup
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 c. salsa
2 c. frozen corn
15 oz. black beans, drained and rinsed
1½ c. water
1 t. ground cumin
½ t. dried cilantro
1 c. shredded cheddar cheese
Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips *see below

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred it. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
Serve with your favorite toppings.

*Baked Tortilla strips

8 small corn tortillas
4 t. vegetable oil
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. salt

Preheat oven to 375°.

Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.

Transfer to sprayed baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container or use right away.
OR if you want to fry them
Cut tortillas in strips, & fry in frying pan with a small amount of oil.  Sprinkle with salt seasonings.

Homemade Tortillas

Last week at our Presidency Meeting, Rita Crawforth shared this recipe with us.....Rita was taught to make these by a little Spanish lady friend.

Homemade Tortillas
2 c. flour
1/2 t. baking powder
1/4 c. shortening
1 t. salt
1/2 to 3/4 c. warm water
Mix all but the water with hands until well blended, then add water, kneading until a dough is formed-not too sticky.  Continue to knead on the counter- no flour should be needed.  Now make the dough into a fat snake.  Then pinch off little balls, I like mine about the size of a golf ball.  Roll the ball a few times & then set in a row.  Lightly sprinkles the balls with flour to keep them from drying out (I just cover mine with a towel).  Let sit for 15 to 20 minutes.  Heat skillet or frying pan over medium heat.  Roll tortillas out thinly on an unfloured surface, using a rolling pin or a dowel the size of a broom handle is easier to work with and lighter. Cook on the frying pan until little bubbles can be seen through the tortilla.  Flip once.  Eat warm or let cool completely before storing them in an airtight contain in the fridge or freezer.  Makes 6 to 8 tortillas.