HOW TO USE A TORTILLA PRESS RECIPES

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 9 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 28 ounces diced tomatoes ( 2 cans ); 1 1/2 pounds chicken thighs (boneless skinless); 1 onion (diced); 1 ounces green chiles (diced, 1 can ); 1/2 cup chicken broth; 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 Corn tortillas (cut into 1 ⁄4 inch strips); 2 tablespoons cilantro (chopped fresh); 1/2 cup Monterey Jack cheese (shredded); 1 avocado (diced and tossed with lime juice); Lime wedges

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES

Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
Serve immediately.

TORTILLA PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tortilla Pie Recipe: How to Make It - Taste of Home image

My husband and I enjoy this southwestern take on lasagna because it’s not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. —Lisa King, Caledonia, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) Mexican diced tomatoes, drained
3/4 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 whole wheat tortillas (8 inches)
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro., Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. , Bake, covered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 356 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 574mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 medium-fat meat

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My husband and I enjoy this southwestern take on lasagna because it’s not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. —Lisa King, Caledonia, Michigan
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Calories 356 calories per serving

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