Description
A customizable, oven-ready comfort food dish made with flour tortillas, protein, sauce, and cheese. Folded for crispy results and zero cleanup, this quick meal is perfect for weeknights. No pork or alcohol, just pantry-friendly simplicity.
Ingredients
6–8 8-inch flour tortillas
2 cups protein base (e.g., ground beef, shredded rotisserie chicken)
1 cup enchilada sauce (jarred or store-bought)
1 cup cheese blend (e.g., Mexican cheese, vegan cheddar)
1/2–1 cup optional fillings (e.g., black beans, corn, bell peppers)
Nonstick cooking spray or oil
Instructions
Preheat oven to 400°F (200°C). Line a 9×13″ baking dish with foil for easy cleanup.
Lightly oil baking pan or parchment paper using nonstick cooking spray.
Cook ground beef (if using) in a skillet until browned; drain fat. For chicken, shred or chop.
Place 4–8 tbsp filling in center of each tortilla, fold into half-moons, seam-side down in baking dish.
Top with sauce and shredded cheese; overlap tortillas for coverage. Flatten gently.
Bake 15 minutes at 400°F (200°C) until golden and bubbly. Flip tortillas carefully, top with remaining sauce if desired, and bake 10–15 more minutes until cheese is fully melted.
Notes
Freeze uncooked folded tortillas on parchment paper for 30-minute meal prep.
Substitute jalapeños for smoky heat without alcohol or pork products.
Tortillas stay crispy when folded properly; avoid overloading fillings.
Use parchment-lined baking dish for easy flipping; no cleanup post-cooking.
Kitchen-friendly pace: knife skills needed for optional veggies like bell peppers.
- Prep Time: 10
- Cook Time: 15
- Category: LUNCH
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 wedge (approx. 1/6 of dish)
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg