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The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
1 In a large bowl, combine flour and salt. Stir in water and oil. … 2 Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle. 3 In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Directions. In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13×9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes or until heated through.
Directions In a large bowl, combine flour and salt. Divide dough into eight portions. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side.
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