Homemade Flour Tortillas

Just made this batch of fabulous homemade flour tortillas for chicken enchiladas tonight for the fam. Honestly, tortillas are so easy and carefree to make. Once you taste them you'll probably never go back to supermarket ones. You also get the added advantage of knowing exactly what went into them.

This is the recipe I use:
Homemade Flour Tortillas

2 3/4 cups flour (extra for your work surface)  5 tablespoons lard (of course you can use whatever healthy fat you wish. my own rendered lard is super flavorful!) 3/4 teaspoon Salt 3/4 cup Warm Water Add salt to your measuring cup of water. Stir to dissolve. Combine flour and lard in a bowl. Work the mixture with your hands (it will only be sticky for a minute) until it comes to a fine crumble. Just work it through until it's all crumbly and even textured. Pour about 2/3 of your water into the dry mixture. Stir with a fork until mixture is chunky. Add remaining water (if needed) until combined and turn out onto a floured board. Knead gently until it comes together (5-10 times). Cut in half, then half again, and so forth until you have 16 pieces.  Place on a plate and cover with plastic wrap and allow to rest for 30 minutes. One by one, roll them with a rolling pin until they are about 6 inches in diameter.  Heat a dry skillet over medium to medium high heat. Cast iron works great! Roll and cook as you go. Let each tortilla cook for 30-45 seconds. You're looking for brown, not burnt (if they cook too long you'll have tortilla chips!) so don't hesitate to remove when done.

Note: Your skillet should be hot enough that the dough begins to cook immediately, but not so hot the flour (from rolling) smokes. The best ones will come from a pan that's hot enough to allow the shortest cooking time on each side. I err on the side of "hot". You want them to cook very quickly. Just watch them close. And don't be concerned that they will stick; they won't. It's the nature of the dough.

And in case you want to make a batch of enchiladas, this is absolutely the easiest recipe ever!

Chicken Cheese Enchiladas 

Ingredients: 

1 can Cream of Chicken Soup (I know it's not the greatest but I have honestly never found anything that tastes the same as a replacement. I just try to buy a health food store brand if possible.) 

1/2 cup sour cream 

1 cup Pace Picante Sauce 

2 teaspoons chili powder 

2 - 2 1/2 cups chopped cooked chicken 

4oz. shredded Monterey Jack cheese (or a jack, cheddar blend) 

12-16 flour tortillas warmed (microwave for 15 seconds) (for pre-made I use              6 -10-inch ones and cut them in half after they're rolled) 

1 small tomato, chopped (optional)

1 green onion, sliced (optional)

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. 

Stir 1 cup of the soup mixture in with the chicken and cheese in a large bowl. 

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a greased 13x9 baking pan. Pour all the remaining soup mixture over the filled tortillas.  

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with chopped tomato and onion 10 minutes before done, if desired.

Tips:

Stir 1/2 cup canned black beans, drained and rinsed, or any other veggies like, green chilies, sweet pepper, onion, or whatever into the chicken mixture before rolling.

Use the other half of an 8oz. block of cheese to shred and sprinkle on top. 

Whole Wheat Tortilla's are really good in this too, lots of flavor!

WARNING!!! Your family's going to freak and want these once a week! At least!