I don't have any recipes, but I was going to say that you can freeze them. Then you know you have them the next time you want to have tacos.
Huevos Rancheros, tortilla soup, taco salads, fry some for tortilla chips, enchilada casserole.
Lisa

we've made lori's recipe many times and even tortialla shells that are a bit drier than you might want work well in this!

White Bean Dip with Pita Chips -- Lori
1 (15-ounce) can cannelloni beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. (Note: The dip will turn green in a relatively short time due to the fresh parsley.)
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.

and i love this sauce! it keeps forever and this was something nice to do with those tortilla shells...

Zuni Rolls with Raspberry Chipotle Sauce
Smoked Turkey, Cheese, and Bacon Tortilla Rolls

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo
For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Make chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

Serves 2.
Gourmet
You Asked For It; Cottonwood Café, Boston MA
August 1998

Freeze them. I'm on the last pkg of ones I purchased and forgot for a family reunion in August. Fortunately the flour freezes well, not too much luck with corn, they seem to dissolve on warm up. Too many flour tortillas at one time is not healthy for our family.

Here's my recipe for bean dip. After you make the bean dip, you can make a bunch of burritos, adding cheese and/or sautéed ground beef, and freeze the burritos. You can then microwave them to defrost and finish heating them in the toaster oven or regular oven.

I now buy whole grain tortillas instead of white flour ones, and I like them a lot better. I never really liked plain white flour tortillas and seldom bought them, but I buy the whole grain ones frequently.

Lars

Use them in a lasagna instead of noodles....comes out like enchiladas with an Italian flair....works very well.
Or do as I do, cut them into wedges and fry in about 1/2 inch of oil, salt and watch them disappear! Then get eaten faster than I can make them....even iof I am the only one in the house!
Linda C

I put them on a baking sheet and top with italian salad dressing, sesame seeds and parm cheese. bake until bubbley and beginning to brown.

Jen

Thank you everyone - great suggestions. I've frozen them before too. I had in mind that if I froze them, DH would just keep buying more forgetting about the freezer. heehee.

I'm definitely going to try the suggestions. For tonight I'm going to use a dozen for the mexican lasagna. Sounds like a good warm casserole w/ plenty for this week's lunches.

Thanks again...

Kim,

We use flour torillas just like bread for just about any kind of sandwich. I think it was just last Saturday we can grilled ham & swiss on a tortilla.

Michelle

I posted a recipe in "what are you making for" thread about Paninni's using tortillas. I also make chicken or pork enchiladas and they freeze very well. I have the same problem - we end up with alot of pkgs - I swear they multiple in the frig next to the open jars of mayo!

These are so good....I've made them with apple and peach pie filling. I've also added walnuts.

Apple Enchiladas

1 21 oz canned fruit filling
6 8 inch flour tortillas
1 tsp cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup water

Spoon fruit evenly down center of each tortilla, sprinkle with cinnamon.
Roll up each, place seam side down in greased baking dish.
Bring butter, sugar, brown sugar and water to a boil, reduce to simmer for 3 minutes, stirring constantly. Pour over enchiladas and bake at 350 for 20 minutes. Top each with cool whip or vanilla ice cream.

I also make these to serve with soup or just as a quick snack. I call them Cheese Crisps.

Cheese Crisps

Flour Tortillas
Cheddar,Colby Jack, your favorite cheese
Butter
Salsa

Lightly butter one side of flour tortilla & place in skillet on low/medium heat. Grate cheese of choice & spread over flour tortilla. Cook until cheese is melted & bottom of tortilla is lightly browned & crisp. Cut into wedges & lightly top with your favorite salsa.

I hope you enjoy!
Vera

With the corn tortillas I'd make Chilaquiles for breakfast or brunch. I'm not at home, but the recipe is on the back of Mission brand corn torillas. Not low cal, but really good! You add eggs and cook it up.
Here's a recipe from the Mission website for a different type of chilaquiles---

Here is a link that might be useful: Chicken Chilaquiles

sounds weird, but this is really good!!!

Tortilla Torte

1-12 oz. package semisweet chocolate chips
3 Cups sour cream
10 Flour Tortillas
1/4 Cup sifted powdered sugar
chocolate curls or chips
fresh strawberries (optional)

In a medium saucepan, melt chocolate pieces over low heat, stirring occasionally. Stir in 2 Cups of the sour cream. Remove from heat. Cool. Place one tortilla onto a serving plate. Spread about 1/3 Cup of the chocolate mixture on top. Repeat with eight of the remaining tortillas and the remaining chocolate mixture. Top with the last tortilla. In a small bowl, stir together the remaining 1 Cup sour cream and the powdered sugar. Spread this over the torte. Cover and chill overnight. Before serving , garnish with chocolate curls and strawberries.

I use them to make California wraps or rollups. I prefer tortillas over bread. Put what ever you like as the filling, anything that you make sandwiches with, and roll them up and cut it into bite size piece. I put on a creamy spread or creamy poppy seed dressing or Ranch dressing on the tortilla before I put on the filling. Here is a recipe so you get the idea. CA wrap. Use your imagination.

I also make these for a snack. CINNAMON TORTILLAS They are great with any fruit based salsa.
Clare

I can second the cinnamon/sugar tortilla chips, and fruit salsa. I used to make it at work and the staff and kids enjoyed it. For the salsa I would dice up apples, add brown sugar, honey, some vanilla, and some crushed strawberries. Heat the apples in the micro, just until warm and then add the strawberries, heating it all together. It was always a hit. Ohh, and serve the salsa warm.

I like to make butter/cinnamon and sugar tortillas and toast them. Never tried the fruit salsa but it sounds good. They also make a good pizza. Just add some tomato sauce, sliced pepperoni and cheese and pop in the oven until it's sizzling. I can eat two or three of those. You can use them in chicken and dumplings too.
James