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A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice texture that will please purists.
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Packed full of bacon, eggs, Cheddar, and hash browns, these breakfast burritos are wrapped in aluminum foil for easy freezing and reheating.
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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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I can't explain why, but these very good burritos sound even better in Spanish. If you prepare the fillings ahead of time and store them in the refrigerator, you can whip up one of these wraps in no time.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
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Get Freezer Bag Chicken Fajita Stir-Fry Recipe from Food Network
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Get Fire-Grilled Chicken Quesadilla Recipe from Food Network
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Get Korean Grilled Chicken Recipe from Food Network
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Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.
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Get Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste) Recipe from Food Network
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Get Spaghetti Squash Tostadas Recipe from Food Network