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Put them on top of a southwestern style salad (black beans, salsa, etc) in lieu of croutons.

sprinkled ontop of a soup or chili

inside a sandwich

inside a salad

i'm a big fan of the mexican eggs in the linked post. just scrambled eggs with salsa, cheese, and crushed tortilla chips. yum! and a solid hangover cure. :)

tortilla soup

If there are enough, try mixing them with breadcrumbs for fish.

Chiliquiles!!

If you buy them often enough, save the crumbs up for using in a larger recipe, like coating for chicken or fish. As a caterer, we used to make a fantastic savory southwestern cheesecake with a tortilla crust. It was served as an appetizer with chips, and was always a big hit!

I second the above comment. Crush them up and use for breading on Tilapia. First clean the fish. Dip fillets in slightly salted milk, then into chip crumbs plus flour (and seasoning of choice, I'd use dry cilantro). Bake. Serve with Tomatillo Salsa!

On top of a Southwestern Macaroni and Cheese baked in the oven.

it may be a little gross, but sometimes i mix the crumbs with some salsa and eat them with a spoon.

I second the tortilla soup idea... I just made some Sunday night! Tasty...

I would make migas out of them!

Wow, who knew crushed tortilla chips were so useful! Thanks for the ideas, I'm looking forward to trying all of them.

I'd save them to use as replacement for bread crumbs (e.g. topping a casserole or breading fish)

into a dip!

@hessiebell: I do too. It's never been a big deal to me that there's little broken bits, I just eat them!

My other thought was that if you have enough, you could make Alton Brown's recipe for masa tots.

Migas or Chiliquiles are my favorite uses. However, they are a starch and work like a dream to thicken any soup. Or as a little bit of extra crunch for a tortilla soup topper.

Ditto hessiebell's suggestion. Although I have been known to crush them more in the bag, cut the top way down, and drizzle ranch dressing on the crumbs instead of mixing them with salsa.

i would crumble a top a tortilla soup or a posole (if they aren't stale) or possibly in a taco salad?