(1) Lime Tortilla Chips.

(2) Chilaquiles.

Migas!

Frying up some strippies in a little oil as a base for some tortilla soup. Save as much or as little of the oil as preferred for sauteing other ingredients. Garnish soup with said strips.

Use for wraps, or I like to make breakfast burritos with them! Mmmmmm!

quesadillas, soft taco!! yummmy

Cut them all up, toss in a bowl with a little oil, spices to your liking - spread on a baking sheet, cook at 400 until browned - and voila - chips!

Though I have only done this with flour tortillas - cannot vouch for corn.

chilequiles for sure. especially if they're already a little stale...

Ironically today's Notakeout uses 12 of them in Vegetable Tacos.
http://www.notakeout.com/weeknight-vegetable-tacos/

tortilla soup - yummy!!!!

Oooh, good ideas so far. If you have the space and other things planned for dinner, throw them in the freezer for a life-saver last minute dinner (or for a small batch of layered enchiladas).

I use mine for King Ranch Chicken.

Mix a pound of cooked, cubed or shredded chicken with one can cream of chicken soup and two cans of drained rotel. Spoon half into a casserole dish. Tear the tortillas and lay them on top of the mixture overlapping them like shingles. Top with grated cheese. Repeat until all of the chicken mixture is used up.

Bake for 40 minutes at 350.

For variety I add a chopped onion or use cream of mushroom soup instead.

I also use stale tortillas to help absorb grease from bacon fresh from the frying pan. It works better than a paper-towel.

Tacos!

I use mine for a tortilla casserole type of dish too. I layer them (stale are fine) with homemade enchilada sauce (or store-bought in a pinch), with shredded chicken and steamed potato/carrots (tossed with some enchilada sauce till coated), green onions, and cheese, and then bake at 325 or 350 till bubbly. Kind of like enchiladas, but not rolled or fried (so less labor intensive and less fatty, depending on how much cheese you add...) and you can toss in whatever else you have around--cilantro, corn, onion.

~migas
~mexican bean/veggie casserole/lasagna thing (i just made this up!)
~growing up my mom would make this dish with corn tortillas cut into small squares and melted cheese. she'd add bell peppers and onions and it was delicious.

Do tortillas go bad? I keep mine in the fridge for up to two months before I finish them off. Sometimes the ones on the outside dry out, and I usually toss the last couple because they have started to dry out. I've never noticed any sign of spoilage, should I be looking harder?

I like to cut them in quarters and then fry them up in a pan to make the most delicious tortilla chips!

We made tacos this weekend and also have a ton leftover. My husband recently went gluten-free, and thought of using them to make mini-pizzas. (Like you might with pitas.) We've got some pizza sauce, onions, black beans, and shredded cheese, so we'll probably try some mini-Mexcian pizzas this week. Don't know how the tortillas will hold up, but it doesn't hurt to try!

I cut them in pieces and put them in scrambled eggs along with other vegetables and stuff. Drop some hot sauce when you beat the eggs, mmm, that's the most delicious scrambled eggs in the world

freeze them for later! I always have tortillas in my freezer and it works great.

i'm with msingerman: make chilaquiles (which beat menudo as perfect hangover food, imho).

I am always toasting them in the toaster oven with a bit of shredded cheese between two of them, and eating them with salsa. Like the world's easiest quesadillas. Boring, but yum.

I make something called "Mexican lasagna" with cheese, salsa, black beans, shredded chicken, sour cream, etc. and quartered tortillas in place of the noodle layer. SO GOOD.

Tacos. Duh.

Carrie H, I used to eat tortilla pizzas as a kid. As you might imagine, the crust isn't terribly sturdy, but it tastes good.

We're not a big casserole family but the one that I do make uses flour tortillas (you could use corn also). Mix 2 cans cream soup (I use one chicken and one celery) with 1/2 cup sour cream, one can drained diced green chiles, and chopped onion. Add shredded chicken and 2 cups shredded cheese.

In a casserole dish that's been coated with non-stick, place about 1/2 to 1 cup of the mixture on the bottom, then follow with alternating layers of torn overlapping tortillas (I usually use 3-4 per layer) and the mixture. Bake at 300 degrees for one hour.

You can substitute ingredients or add based on what you have on hand.

If you don't want mexican, they're great for sandwich wraps and rolls. A personal favorite: spread the tortilla with a generous amount of cream cheese, sprinkle with diced black olives and diced dill pickles, roll it up, cut into slices, and enjoy.

I have heard of frying tortilla strips, crumbling them up, and then using them in batters, whether it be for fried chicken, chicken fried steak, or fried okra (I'm giving myself away that I'm from the south, obviously)

Migas are my favorite method of using them up though!

My favorite is to put about a 1/2" of oil in a pan, heat really hot. Take your tortillas, cut into 4ths, and fry them up. Then, while they are still warm, put in a ziplock baggie, filled with white sugar and cinnamon. Shake well but gently, and lay out in a single layer to cool. These are super good desserts alone, or if you crumble them up, you can roll a scoop of ice cream in them for mock-fried ice cream!
After the tortillas cool, they can be stored in a ziplock bag for about a week, before they start to get stale. Enjoy!

Toast them (toaster oven or skillet on the stovetop) a little bit until hot and a little crisp on the edges. Slather with butter and sprinkle with sugar and cinnamon. Fold or roll up and eat.

It's similar to bryn's idea above but no frying and more like eating lefse.

Also, I've never tried it but what about Shopsin "crepes"? Dip flour tortilla in egg and milk and apparently once you fry them up in a lightly oiled skillet, you get something akin to crepes. Anyone ever test this one out? I just make regular crepes and am a bit skeptical on this.

And, of course, a big fan of migas and chilaquiles as everyone else has mentioned.

I often roll the leftover tortillas with cream cheese or peanut butter, along with some jam or honey, and eat them for breakfast -- even quicker and easier than toast!

I find that tortillas are almost interchangeable with sandwich bread. You might just use them for a week of lunches. Here's a yummy version I made with hummus: http://appetiteforconversation.blogspot.com/2009/11/lunch.html

Add butter, with cinnamon and sugar! yum!

Peanut butter quesadillas. Blend 1 T. crunchy pb with 1 tsp. honey, spread on one side of tortilla. Warm in covered skillet. Then slice half a banana over one half of tortilla, fold & warm to your liking. Makes a great breakfast or snax.

Chilaquiles!!! all the way. you have to use the corn tortillas though, not the wheat. Total comfort food!

heat in a skillet with a bit of butter until crispy, sprinkle with cinnamon and sugar. top with banana slices

For those who need a no-or-low-fat diet--You can make low-fat baked corn chips with leftover corn tortillas. I cut them up in wedges, and place on a baking sheet. Lightly spray the wedges lined up on the pan with oil, then sprinkle with lime juice and coarse salt. Or just the oil and salt--make sure you get just a bit of salt on each chip, or they can be so salty they're unpalatable. Bake in a preheated 350 degree oven for about 5-7 minutes per batch--watch for overbrowning. This is a lot cheaper than buying Baked Tostitos. Works great with flour tortillas also.

we eat what we call eggs & tortillas regularly--scrambled eggs, salsa, hot sauce, warm tortillas, sour cream, cheese, spinach.... pile it up and chow down. great for breakfast or otherwise.

Late last month this site posted "Pumpkin Tortilla Soup".
Delicious! I'm making it again tonight with roasted butternut squash and cooked shredded chicken....mmm

So many good ideas!!

I use corn tortillas to make lime-chipotle chips. Mix a little vegetable oil with chipotle powder or pureed chipotles with adobo. Squeeze in a little lime juice and brush over tortillas (I do this while the tortillas are whole and cut them into wedges after). Bake about 5 minutes, then turn over and bake another 5 minutes. Watch carefully or they'll burn. Sprinkle with salt while they're still warm.

Being from Austin, I have to give a big thumbs up to migas, too!

I cut them up, spray them with a little olive oil and sprinkle cumin on them. Bake in oven for a few minutes till crisp. Use with dips, or with soup or salad.

My housekeeper made a a different kind of taco that is a a great variation. Peel and boil tomatillos (they are NOT related to tomatoes and have a tangy quality). You can get them canned either with the Mex. food cans or sometimes in the canned tomato section if you can't get them fresh.
Dice up some potatoes or can use shredded potatoes fried in same oil that you will lightly fry the tortillas in - hot oil. Or just use heated left over mashed which she freq did. Tortillas should be fried just a minute and will barely change color because you want them a little soft still. Put on paper towels to drain and keep warm while you quickly do the eggs.
Quickly scramble an egg for ea taco, starting without breaking the yolk. She never broke yolks first and I love them this way.
Put the potatoes, eggs, tomatillos, and some cheese in the tortilla.
YUM, what a change of pace.
Otherwise, go for the MIGAS with fresh jalapenos fried in with the scrambled eggs and some cooked sausage if you want. Can top with grated cheese. A staple in Austin for 25 years.
Oh, serve with fresh salsa and refrieds. Also served with homestyle potatoes here.

Just trust me, this is freakin' DELICIOUS:

1 corn (or flour) tortilla toasted via dry skillet or toaster oven

1 hard boiled egg sliced

1 handful fresh argula

salt and pepper

Devour

Repeat until full

YUM CITY my friends!

Leftover tortillas can go stale very fast, which I don't like for making tacos (where I eat out most of the interior and then chow down on the corn portion, which MUST be fresh).

Two words: SOPA AZTECA. There are a lot of wonderful variations on this recipe and you might already have some of the other ingredients around your house such as tomatos, onion, garlic, and broth. You would just need to pick up some dried guajillo chillies (I've used pasilla or california pods in a pinch) and epazote if you like that... some cheese and avocado and sour cream. there are many wonderful recipes online

I rip the tortilla into bite size pieces toss them in corn oil in a frying pan until crispy. In a separate pan i fry some chopped bacon and in another pan fry drained black beans (to be combined after)
cook everything simultaneously to be all served at once.
once the tortilla is crisp i crack in a few eggs. mix and flip constantly until eggs are nearly cooked, Add shredded mozzarella chesse and add stir until melted, add cooked bacon to mix. For the Black Beans-stir 1tbs garlic powder shack or two of salt into beans and mash as you stir. add small amounts of milk to beans as they cook and mix until it reaches a consistency similar to mashed potatoes. serve as a side dish to scrambled eggs and top with green hot salsa or favorite red hot sauce.

Huevos Rancheros for breakfast are a real treat too!