You don't need the wax paper. Just wait until the tortillas are cool before bagging and freezing. They will separate once they thaw.
Reheat in a very hot skillet or in the microwave wrapped in a humid towel.

So, you are really making tortillas for 40 people? The minimum to make would be 160. How about finding a local tortilla factory or local small Mexican restaurant/grocery and just buy that amount and concentrate on the other stuff? Our local place has the best, hot tortillas for not much $. Wrap by 20's in foil and keep in the warm oven until needed, OR keep in a small crock pot on warm until needed.

I totally agree with SCOTIA48 on buying from a tortilleria or Latino grocery store. You really can't beat the quality or convenience and unless you are really out in the boonies I bet there is a place nearby where you could get them.

I do as you suggest, with a slight variation. Freeze with a piece of wax/parchment paper in between stacks of three or four so I can easily take out the number I want and leave the rest in the freezer. If I remember I take out the small stack and let it thaw in the fridge, which is the best, but if in a hurry I pop in the microwave for a few seconds, just enough to get the chill off. Then I finish defrosting and heating in a skillet on the stove. Turn out beautifully.

So, I don't have any comments for this question per se...other than...yeah, buy them! :) But I do have a question about corn tortillas in general. I used to hate corn tortillas, but since going gluten free they have been a life saver! However I must be buying a bad brand, I just pick up a pack at my local grocery store. When I eat out I love the corn tortillas, so soft and warm and just yummy. But when I buy them and heat them at home they are always firm, they crack, they are tough...any ideas/suggestions on how to heat or a good brand to buy??

I made tortillas for 40 people- I made and froze half (I let cool and then froze in a freezer bag) and then reheated on the stove in an Asian steamer basket with a cloth, while making the other ones fresh. The key is to have an assistant so you can churn them out before the dough dries out. If you have never made tortillas before, the most important part is the moisture content, almost like cookie dough.

Tortillas freeze and thaw OK although they lose enough of their moisture that they lose their advantage over high-quality store-bought tortillas.

I don't like frozen corn tortillas at all. Flour freeze well, but I would skip freezing corn. I would also recommend buying them somewhere special over making them. Corn are not that easy to make.

I've found that Ole and La Banderita (same company) makes the best store-bought tortillas. Although I just found out that a local Mexican store is making fresh tortillas, so I might give them a try.
But if you need tortillas in a hurry, try the brands I noted above. Just make sure you look at the (hard to find) date stamped on the front of the package - try to get the ones with the furthest date on them - I usually go through the stack to find the ones that will last the longest.
I heat them on a very hot griddle or you can put them in a plastic bag with well wrung out (just barely damp) paper towels (put one on top and one on bottom with the tortillas in between) and nuke them for a short while (the bag will expand a little). I also use one of those padded, cloth tortilla warmers in the microwave. This works the best for me.