homemade WHOLE wheat Tortillas

This is the best tortilla recipe I have used for whole wheat. The trick is getting them to look good! Recipe from Fashionably Foodie.

homemade tortillas

2 cups flour (whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1/4 cup oil
2/3 cup HOT water

Grind wheat. Combine whole wheat flour, salt and baking powder in the bowl of a Kitchenaid.
Mix to combine. Add oil and hot water ( heat water in a tea kettle until almost boiling.) Mix to combine. If your dough comes together in a ball, you're all set.I f your dough is still stiff and not coming together, add water by the Tablespoonful until it does.
Get a dishtowel soaking wet and wring it out. Place dough in a ball under the wet towel and let it rest for 30 minutes.
After 30 minutes, divide dough into 8-10 balls and flatten like little discs. leave them under the dishtowel while you are rolling out the tortillas.
Heat a cast-iron or stainless skillet on high while you roll the tortillas. After you get going, you may need to lower the heat a bit. you can also use a griddle (electric pancake griddle,) but crank it to the max temperature setting.
Lightly dust your rolling surface with flour. Roll tortillas* into circles, starting from the center every time and rolling outwards, turning between rolls to get even circles. Dust more flour underneath or on tortillas as needed. Roll tortillas as thinly as you can, preferably as thin as paper.
Cook tortillas on both sides, watching carefully. You should get little brown spots if your pan is hot enough.
Immediately put the tortillas in a ziploc bag with the zipper part wide open, or in a tortilla warmer. This will keep them soft!

Mexican Chicken Lasagne

This recipe is from my sister-in-law Clarissa. She made it for us a few years ago. It is very good! I just came across the recipe she e-mailed to me and thought I had better post it.

2 tbsp. Vegetable oil
1 large Onion
2 cloves of garlic, minced or pressed
1 bell pepper, seeded and chopped
2 cans(10-3/4oz.each) condensed tomato soup
1 can (10oz.) Enchilada sauce
1-1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. ground cumin
1 pkg. (10oz.) lasagne, cooked and drained
4 cups cooked chicken, cut into bite size pieces
6oz. sliced sharp cheddar cheese
6oz. sliced jack cheese
*Cheese Filling Recipe*
In a bowl, stir together 1 pint (2cups) small curd cottage cheese, 2 eggs, 1/3 cup chopped parsley, and 3 to 4 tbsp. diced canned green chilies.

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce,salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10min.); stir often.
Prepare Cheese Filling.
Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses.
Repeat layering ending with cheese slices . (at this point, you may cool, cover, and refrigerate until next day.)
Bake, covered, in a 375* oven for 35min. (50min, if refrigerated) or until bubbly. Let stand, uncovered, for about 5 min before cutting into squares. Makes 10-12 servings.

Soft & Crunchy taco

Uncooked flour tortillas
Crunchy tacos (make your own or buy them)
Ground beef
Re-fried Beans (warmed in pan on stove)
lettuce
tomatoes
Salsa
Cheese
Avacado
Sour Cream

Cook flour tortillas in a skillet. Spread refried beans on tortilla and place a crunchy taco on beans. Fold up sides. Fill taco with ground beef and beans. Top with desired toppings.