We go through a lot of tortillas in our house. My kids beg for quesadillas just about every day and we all love having wraps or burritos for dinner. The only bad thing about that is tortillas are usually high in carbs, which isn’t so good for the waistline. Thankfully, I recently discovered MexAmerica, an award-winning brand of tortilla products that are free of trans fats and are high in fiber and protein. MexAmerica also offer various naturally flavored and whole wheat tortillas, all of which are low in sodium and carbohydrates.
We received an assortment of MexAmerica products to try, including two packs of 100% Whole Wheat with Honey Tortillas, two packs of Traditional White Flour Tortillas, and two packs of White Corn Tortillas. We were excited to try them out!
We decided to try the white flour tortillas first. My twin girls love quesadillas, so I made them plain cheese quesadillas with a little guacamole on the side. They turned out so soft and delicious. The girls loved them!
We have used the whole wheat tortillas to make quesadillas, as well as wraps and burritos. I usually prefer white flour tortillas, but the whole wheat ones are actually really good. They taste great and I like that they are soft enough to roll up into a burrito without breaking.
I decided to use the corn tortillas to make one our favorite meals — chicken enchiladas. I normally make the same recipe every time, but decided to try the “Chicken Enchilada Casserole” recipe on the back of the MexAmerica Corn Tortillas package instead. I modified it a little bit by leaving out the green peppers and substituting cumin for coriander and mild cheddar cheese for monterey jack cheese.
The chicken enchiladas were easy to make and turned out super yummy! My husband and kids raved about how good they were. I definitely plan on making them again!
Cheesy Chicken Enchiladas
Ingredients
- 1 c. chopped onion
- 4 Tbsp. butter
- 3 chicken breasts, cooked and shredded
- 4 oz. can of chopped green chilies
- 1/4 c. flour
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 2 1/2 c. chicken broth
- 1 c. sour cream
- 1 1/2 c. shredded cheddar or monterey jack cheese
- 8 corn tortillas
Instructions
- Preheat oven to 350 degrees.
- In a large saucepan, cook onion in 1 tablespoon of butter until tender. Combine in a bowl with chopped chicken and green chilies; set aside.
- In the same saucepan, melt 3 tablespoons of butter. Blend in flour, cumin and salt.
- Stir in chicken broth all at once, then stir in sour cream and 1/2 cup of cheese. Cook sauce until cheese is melted.
- Pour 3/4 cup of sauce into the chicken mixture and stir until blended.
- Using tongs, dip each tortilla into remaining hot sauce to soften; fill each with about 1/2 c. of the chicken mixture. Roll up.
- Arrange rolls in a 13x19x2 baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
- Bake uncovered for 25 minutes or until bubbly.
Notes
To save time, I cook the chicken breasts for 4-5 hours on low in my slow cooker. By the time I am ready to prepare the enchiladas, the chicken is done and ready to be added to the recipe!
I am very impressed with the overall quality and taste of MexAmerica Tortillas. I would highly recommend trying them out! Find them in a store near you.
MexAmerica Tortillas Giveaway
One lucky PennyWiseMama reader will WIN a MexAmerica prize package filled with an assortment of MexAmerica Tortillas!
To enter, simply fill out the Rafflecopter form below. Giveaway ends on 4/11 at 11:59 PM EST. Open to U.S. mailing addresses only. Must be 18+ to enter. Good luck!
a Rafflecopter giveaway
Lynde F.
Thursday 11th of April 2013
Tacos, burrito, enchiladas, taquitos, quesadillas, & even around hot dogs-deep fried!
Sand
Thursday 11th of April 2013
I love burritos!
Vikki Billings
Thursday 11th of April 2013
I love them with nothing on them but I also love to make burritos with them.
shirley
Thursday 11th of April 2013
We like burritos and tacos.
Deborah
Thursday 11th of April 2013
Hubby loves to use them for lunch...he like to make turkey/cheese wraps mostly.
Thanks for hosting the giveaway!