From Better Homes and Gardens

The corn tortilla is considered the sandwich bread of Mexico.

Corn Tortillas

From Midwest Living

Corn tortillas and spicy sauce star in these tasty beef enchiladas. Serve them for dinner with chopped tomatoes and lettuce.

Beef Enchiladas

From Better Homes and Gardens

This hearty dish has all the great taste of traditional enchiladas--cumin, chiles, and sour cream--without all of the fuss. It's a fast and easy favorite.

Bean-and-Beef Enchilada Casserole

From Family Circle

Instead of filling and rolling corn tortillas, they're torn into bite-size pieces and layered with back beans and a ground beef and potato filling. A generous topping of cheddar cheese finishes this family-style Mexican casserole.

Carnita Enchiladas

From Fitness

An avocado mixture fills the tortillas to make these enchiladas. A spicy beer and tomato mixture makes the sauce for this dinner casserole.

Deena Kastor's Avocado Enchiladas

From Fine Cooking Magazine

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.

Chicken Enchiladas with Creamy Tomatillo Sauce

From Fine Cooking Magazine

Soup isn't an unusual destination for leftover roast turkey, but this soup is anything but ordinary. This Mexican-style soup is bursting with all sorts of interesting flavors and textures. It's light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it's a perfect encore to the big feast.

Turkey Tortilla Soup

From Old El Paso

Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.

Taco Casserole

From Fine Cooking Magazine

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low--just a slight chile warmth--so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.

Chicken & Tortilla Soup

From EatingWell

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Quick Shrimp Enchilada Bake

From EatingWell

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

Tortilla Soup

From Family Circle

Cook this low-fat chicken casserole in your microwave. It's a quick and easy yet totally satisfying family meal.

Spicy Enchiladas

From Better Homes and Gardens

Assemble this easy meatless casserole recipe in only 15 minutes. While it bakes, makes a fresh green salad. Serve the meal with salsa or picante sauce.

Double Corn Tortilla Casserole

From Taste of the South

Spicy Pork Tacos

From Vegetarian Times

This traditional Mexican dish was originally devised as a way to use stale corn tortillas. Serve with margaritas in glasses rimmed with chipotle salt.

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce

From Family Circle

Give your family a taco makeover with this quick and easy recipe that adds fish fillets, corn, and a lettuce mixture to corn tortillas.

Easy Fish Tacos

From Better Homes and Gardens

Green beans and shrimp make a delicious duo in these tasty tacos. Add a quick homemade tomato salsa for a fresh and fast meal.

Shrimp Tacos with Fresh Tomato Salsa

From MorningStar Farms

Black Bean Stacked Tortilla

From Fine Cooking Magazine

An easy, homemade salsa verde adds a tangy kick to these hearty enchiladas.

Quick Beef Enchiladas with Salsa Verde

From Tyler Florence

Mexican Pot Roast Tacos

From EatingWell

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Chilaquiles Casserole

From Midwest Living

These quick and easy tostadas include lime-spiked shrimp on top of fresh green lettuce, black beans and tomatoes.

Mexican Shrimp Tostadas

From EatingWell

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

Quick Breakfast Taco

From Better Homes and Gardens

Your family will enjoy building their own Mexican-style individual pizzas from black beans, salsa, and shredded cheese. Jalapeno chile peppers will add a spicy kick to this recipe.

Salsa, Bean, and Cheese Pizza

From EatingWell

Huevos rancheros or "ranch eggs" is a classic Mexican dish that is great for a quick dinner. Traditionally, it's made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado.

Huevos Rancheros Verdes