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Extra Tortillas: What do you do?

I have about 30 extra corn tortillas left over and I can't eat them all. Any recipes that call for them , not like soft tacos or the usual. I need something rich, something thats really........
Or anything really, just need to get rid of those tortillas

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  1. There's a bunch of possibilities, but the easiest is probably just to make chips. Or freeze them.

      1. left over from what? What's usual to you? You can freeze them.

        Enchiladas with an interesting filling? Might not be interesting to you, but my standard enchiladas are cheese, spinach, squash, and chicken.

          1. Chilaquiles! I've never used a recipe, but you can start with green salsa, a little stock, eggs and/or meat, whatever you have left over or on hand. Stale tortillas work well, too.

            A pan of enchiladas would kill 30 tortillas in a flash and feed 6-8.

            1 Reply
            1. re: searee

              I put torn up corn tortillas in my chicken tortilla soup

            2. nice that you have 30 extra's and I went to the local grocery store today and all they had was flour tortilla's. I guess I was in the wrong place at the wrong time. personally, I would make some quesadilla or just freeze them until the thoughts came clear. You could even throw them on the grill and make some quick flatbread pizza's and I mean quick.

              1. Make some "Mexican" cannoli.

                1. Some suggestions for Chilaquiles for breakfast: cut the tortillas in strips or wedges and scatter them over a counter overnight to dry. In the morning fry the tortilla pieces.. set aside. Fry up some onions, garlic, with some gr. cumin and even gr. chiles or fresh chiles or nopales if you wish, and toss in some leftover salsa &/or chopped tomatoes &/or leftover chile verde or even a few cans of green chile sauce or red chile sauce.. then toss in the tortillas and break some eggs over the top and put a lid on it and cook until the eggs are set then toss on grated cheese and eat.

                  1. Lazy cook's giant Tamale: Toss the tortillas in a food processor with some salsa or stock or chile sauce and some oil and process until its a masa about the consistancy of oatmeal cookie dough. Cook some leftover meat with some chile sauce. Oil a big piece of foil and spread the masa on it. Put the seasoned meat (or veggies or sweet potatoes or whatever) on top and roll up like a filled spongecake roll. Seal and pinch the ends and sit it on a rack in a roasting pan with a few inches of water in it. Put the lid on and bake at 350 for 90 minutes. Serve sliced with rice and beans.

                    You can save up a bunch of leftover tortillas in a bag in your freezer and when you have a bulging bag of curled up tortillas, you can make this.

                    4 Replies
                    1. re: fromagina

                      I gotta say - this sounds absolutely disgusting. I'm not saying it IS disgusting at all. It just sounds wrong. Don't think I'd make this in a million years, but I'd love to taste it though! Please don't take my comments the wrong way - again, I'm not saying that it IS disgusting, it just sounds totally wrong. LOL - that being said, I bet it's delicious!

                      How does the masa in the finished product compare to a "normal" finished product using maseca / lard / broth?

                      1. re: gordeaux

                        Because I use yellow corn tortillas, it actually tastes more "corny" than Maseca.. almost a bit of a cornchip flavor.. probably because the tortillas have been lightly roasted. This is the kind of thing I make for a non-adventurous group's potluck. I can slice it onto a platter on a warmer and drizzle some mild chile sauce over it. I "invented" this around a whole bunch of leftover tortillas, a lot of leftover pork shoulder roast, and a whole bunch of curiosity. Y'know.. it tastes like a tamale. I may have plucked this out of my subconscious because Diana Kennedy writes of a huges roasted tamal built around a seasoned pork loin. That might have been the inspiration.. but why the tortilla masa? Because tortillas are masa and water and that adventurous day I was out of Maseca. Thanks for taking my mind through the process of coming up with my "tamale roll"!

                      2. re: fromagina

                        Now that seems more work than just making a tamale...

                        1. re: chef chicklet

                          Not really.. because who ever makes just one tamale? For all of the trouble of making masa from scratch and beating in the lard, and soaking then sorting the corn husks, and smearing each husk with masa and spooning on the filling and wrapping and steaming.. well you might as well make a hundred. I love making tamales from scratch at least once a year.. no.. no more than once a year! The Use Up All the Leftovers Tamale Roll takes about 30 minutes and a food processor. Tamales take up to two days and every danged utencil in the kitchen!

                      3. You might consider this one from epicurious, the pickled red onions are fab...I'd never had them before I tried this recipe...I used Herdez brand salsa verde instead of making my own salsa verde:


                        1. A lot? well then I'd make flautas, and what I didn't eat I'd then freeze.
                          I like to season them and then toast them for soups (tortilla or albondigas).
                          I'm really working on the jack in the box taco. I know, and I don't care what you think, I love them.

                          4 Replies
                          1. re: chef chicklet

                            King Ranch Chicken Casserole III

                            • 1 (10.75 ounce) can condensed cream of chicken soup
                            • 1 (10.75 ounce) can condensed cream of mushroom soup
                            • 2 cups chicken broth
                            • 1 (10 ounce) can diced tomatoes with green chilies
                            • 1 (12 ounce) package corn tortillas
                            • 3 cups cooked, diced chicken breast meat
                            • 1 onion, chopped
                            • 1 bell pepper, chopped
                            • 8 ounces shredded Cheddar cheese
                            • 1 1/2 teaspoons chili powder
                            • 1 teaspoon garlic salt

                            1. Preheat oven to 350 degrees F (175 degrees C).
                            2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
                            3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

                            1. re: laliz

                              This looks like it might have one week's worth of RDA sodium content per serving. Sounds like something to make when it's 30 below, and a blizzard is a comin'

                              1. re: gordeaux

                                If I were you I would just make some yummy chips with the extras, chop up some fresh salsa and have a margarita on the rocks. Yum yum.

                              2. re: laliz

                                Oh, someone else who grew up going to church dinners in Texas...

                            2. They keep for ages in a closed plastic bag in the refrigerator.