Freeze em in small bundles, say 4 at a time.

I agree, you can freeze them, or make some homemade tortilla chips, just brush with olive oil or spray with PAM and bake with a sprinkle of salt.

You could make some quesadillas, I put all kinds of stuff in a quesadilla, and I just found this recipe today from Cooking Light. I haven't tried it yet but it looks yummy, so I will be doing it soon.

Creamy Spinach Mushroom Skillet Enchiladas
Source: © Cooking Light Magazine
4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8 ounce) package presliced mushrooms
1 (6 ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16 ounce) bottle green salsa, divided
8 (6 inch) corn tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside. Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

Nutrition Facts
(serving size: 2 enchiladas and 1 tablespoon sour cream)

Calories: 273
Fat, Total: 9g
Carbohydrates: 39g
Cholesterol: 15mg
Sodium: 806mg
Protein: 10g
Fiber: 7g
% Cal. from Fat: 30%
% Cal. from Carbs: 57%
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Annie

Snip them into triangles, and either fry or bake, making your own chips.

Corn tortillas is one thing I haven't had any luck freezing. They literally fall apart when trying to heat. They will keep a long time in the fridge, however. There a lot of dishes you can make with them. Our favorite is tacos and enchilada casserole. It's also easy to bake or fry them into chips and then also made into nachos. Sooo many ways to fatten me up.

I found out the same thing, terrapots. They do fall apart after freezing although I might try baking them into chips as I have a huge stack in the freezer right now.

For some reason, flour tortillas are easily available here in packages of 8 or so but corn tortillas only seem to come in stacks of 100! And we have great Mexican groceries here as there is a big Hispanic population.

If you need to get rid of a bunch at a time, deep frying them into chips as Deborah suggested is always good - they won't stay around as long as they will keep.

I use stale corn tortillas to make Migas, which is one of my all time favorite breakfasts. I've posted this recipe many times, but I guess no one has bothered to make it. It's quite a staple breakfast in Texas, where the recipe originated.

You can also make tortilla soup, although the tortilla soup I had in Mexico City had fried tortilla strips, similar to this recipe, or this one. I have an authentic Sopa de Tortilla that I will post later. It uses epazote, chiles pasillas, avocados, queso fresco, chicken stock, but no chicken.

Lars

I'M WITH Annie. I love making homemade chips. I cut them into bite size shapes and throw ina bowl - toss with EVOO and S and P and any spices (cayenne!) and bake. They last quite awhile in big ziploc bags, too.

YUM!

Stacy, I never thought of pepper on those tortilla chips, I'd like that. Just one of those "duh" moments. (grin)

Thanks.

Annie

You can also make a Tex-Mex casserole, and layer the cut tortillas on the bottom, put a layer of chicken or meat mixture next, another layer of the tortillas followed by the chicken/meat and bake covered. Freeze and then after you thaw and before reheating add cheese on top. I'll find my recipe and post.

Brenda

Cheeps! Cheeps!...bake or fry them and use them for dipping or just for crunch.
Linda c

Brenda may be thinking of chilaquiles, which are like enchiladas but put together in layers like lasagna, instead of rolled up like manicotti.

Briefly shallow fry tortilla pieces and dip them in warm salsa. Use green salsa for cheese or chicken, red salsa for beef. Layer them in a baking pan with cheese, cheese and chicken or cheese and beef. Two or three layers is enough. Top with a layer of salsa and some cheese. Bake until hot and bubbly. Dab some sour cream on top before serving if you wish.

I like this as a Sunday brunch treat.

Jim

Chilaquile afterthoughts:

Use tongs to handle tortilla pieces when frying and dipping.

Bake the chilaquiles in a large baking dish for family style serving or in ramekins for individual servings.

Jim

Jim , welcome to the forum! Those do sound yummy!

Use a pizza cutter & cut into triangles. Brush with melted butter, sprinkle cinnamon & sugar. Bake at 350 for about 8-10 mins. Yum!

Thanks, Chase. There's lots of good stuff happening here.

Jim

Chilaquiles havealways intrigued me. Everyone makes them differently, kind of like the enchilada casseroles. I made them once from a book recipe, they turned out OK, DH ate them but nothing like the ones I've had at friends' places. Don't some put eggs into them? I've never used the cinnamon-sugar on corn tortilla chips, will have to try that. On flour tortillas, they are addicting.