Make a pan of enchiladas
Chicken or beef taquitos
Cut them in 1/4's, deep fry and use them to make nachos

This is one of my favorite casseroles to take to the field during harvest. It's easy and good.

Mexican Casserole
1 lb. ground beef
1 med. onion, chopped
1 can enchilada sauce
1 can cream of chicken soup
1 c. grated cheese
1 can rotel tomatoes
corn tortillas
Brown ground beef and onions, drain. Line greased 9X13 pan with tortillas. Top with meat mixture, beans, enchilada sauce, soup and grated cheese. Top with another layer of tortillas. Pour rotel over all. Bake at 350 for one hour.

I'm lazy and assemble enchiladas like lasagna--that rolling business is so messy! Sort of like above recipe, but with whatever enchilada filling desired.

They're good just steamed (microwaved in a damp paper towel) and eaten with a little butter in place of bread.

You could just cut them into triangles and make baked tortilla chips. If you have an oil sprayer, spritz the chips with a little olive oil and dust on some sea salt. --Ilene

or go whole hog and put about 1/4 inch of oil into a fry pan and fry those little triangles....
Stack them and slice down with a big chef's knife to make the triangles, then just put them into the oil and lift out with tongs and drain on paper towels.
They'll be wonderful chips!
Linda C

Freeze them. I do it all the time.

Neal, the corn tortillas shouldn't crack if you dip them in hot oil first. Or in a hot enchilada sauce to soften them.

Home Cookin Chapter: Recipes From Thibeault's Table

Enchiladas De Pollo
===================
Edited: April 20th, 2006

Deluxe Chicken Enchiladas

Source:Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt

1/2 medium onion chopped
3 tablespoons grated Parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
garlic
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt

1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Gaucamole
1 cup sour cream
lettuce
black olives
. Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in
broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth. Add salt and
pepper to taste. Set aside.

Preheat oven to 375F.

Heat lard in small skillet. With tongs, carefully place one tortilla
at a time in hot lard. Hold for 3 to 5 seconds and drain on paper
towels. You want the tortillas to be softened but not crisp. Place
some of the chicken mixture on the tortilla and roll tightly. Place
seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese. Bake about 20 minutes or until heated
through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

NOTE:

Instead of softening the corn tortillas in hot oil use the following
Enchilada sauce.

(Alternative Enchiladas Sauce)

4 tablespoons oil
5 tablespoons flour
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 teaspoon cumin
1 garlic clove

Heat the oil and add the flour, cayenne pepper, chili powder, cumin and
garlic. Cook for a few minutes and add the chicken broth.

2 to 3 cups chicken broth

Home Cookin Chapter: Recipes From Thibeault's Table

Stacked Enchiladas
==================
Source: Southwest Cookbook

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeño chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Ann your killing me with the pictures!!!:) Everything looks so good.

I've had success with this casserole that I have taken to pot lucks. I've cooked ahead of time and reheated with good luck.

Hearty Tex-Mex Squash-Chicken Casserole
1 (10-ounce) package frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
1 large red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 tablespoons peanut oil
3 cups shredded cooked chicken or turkey
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of celery soup, undiluted*
1 (8-ounce) container sour cream*
1 (8-ounce) jar picante sauce
1 (4.5-ounce) can chopped green chiles, undrained
1 (1.4-ounce) envelope fajita seasoning
2 cups (8 ounces) shredded sharp Cheddar cheese, divided*

Drain chopped spinach well, pressing between paper towels to remove excess moisture.

Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.

Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.

*Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted if you choose (HA, but I don't!!!).

Yield: 6 to 8 servings

Southern Living, DECEMBER 1999

..."I could make enchiladas I suppose but they always seem to crack when I roll"

The traditional way is to dip them in warm oil to soften before rolling. I don't like to do that so I just heat them on a griddle for a few seconds on each side and then roll.

You can freeze them. They pop apart easily. I like them for breakfast tacos but I can see how some people wouldn't.

They are great for quesadillas with whatever filling you like. I heat one side on the griddle, remove. Get the next tortilla on the griddle, heat, remove. Smear the heated side with beans, then add chicken or beef, cheese, avacado, etc. Top with heated side down, return to griddle and heat both sides.

You can also fry them whole and make chalupas. I just brush with oil and bake at 300 instead of frying.

And soft tacos are a go to meal at my house when we have leftovers. They are good with leftover chicken, roast, boiled or baked shrimp etc. Add lettuce, tomato, salsa, sour cream, avacado - whatever you like.

Just to be difficult-- I think torillas are really only good when they're fresh. It's not worth freezing them, I think. I live in LA, so I can buy fresh ones pretty easily, but saving them just results in more stuff in my freezer.

If you can't buy fresh ones, it's worth getting a press and making your own. It takes a bit of practice, but the taste is so much better.

I always have corn and flour tortillas in my fridge..Now they really are not something that you will use every day but the truth is that they will last like forever in your fridge...so just use them as needed and if you in the end have to toss out a couple because they get old or moldy...toss them...I don't use them all that often but they will keep for a long long time in the fridge.

Ideefixe, I don't think that you are being difficult. But then I agree with you. LOL! Unfortunately, we can't get fresh corn tortillas or flour tortillas for that matter around here so I make them as needed. Any leftover, just get cut into wedges, fried and turned into chips. Nothing better than warm homemade corn tortillas.

Ann

I couldn't agree more with having home made tortilla chips. Here is a picture from a get together from a few months ago. I got the different tortillas from Wegman's. I served with homemade Spinach Artichoke Dip.

My husband's favorite - the corn tortillas just kind of dissolve into corn mush after an hour in the oven.

Becky

* Exported from MasterCook *

Tamale Pie

Recipe By :Marilyn Chatham
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 can corn -- undrained
1 can whole olives -- drained
3/4 cup onion -- chopped
2 teaspoons cumin
1 tablespoon chili powder
1 can chili Las Palmas (large size)
1 dozen corn tortillas
3 tablespoons cornmeal (I omit this)
2 cups grated cheddar cheese
garlic powder
salt
pepper

Brown meat, onion and spices - add cornmeal and chile powder. Add corn and liquid, cheese and olives. In 9 x 13 pan, alternate mixture with corn tortillas - cover all with sauce. Cover and bake 30 minutes at 350F. Take out, mix well until all tortillas are in pieces. Return to oven and bake 30 minutes more, covered.

- - - - - - - - - - - - - - - - - - -

NOTES : Marty's favorite. We prefer to make this with chopped cooked chicken instead of ground beef.

Wow!! You all came through for me, Thanks!

"1 pound ground beef
1 can corn -- undrained
1 can whole olives -- drained
3/4 cup onion -- chopped
2 teaspoons cumin
1 tablespoon chili powder
1 can chili Las Palmas (large size)
1 dozen corn tortillas
3 tablespoons cornmeal (I omit this)
2 cups grated cheddar cheese
garlic powder
salt
pepper"

Could I ask what Chili Las Palmas is? Is it a brand? I would guess its a type of enchilada sauce right? Red or green?

Thanks again everyone! I'll sort through a few recipes and try a couple.

Neal