There are a number of delicious ways to use up those extra tortillas. This guide is about using leftover tortillas.
Read and rate the best solutions below by giving them a "thumbs up".
If you love dumplings but don't like the mess, buy or use leftover flour tortillas and cut in strips length wise and cross wise. Drop in hot chicken broth cook several minutes.
Every so often I buy wraps and try to vary the flavors that I select. If it turns out that it is a flavor that my family is not crazy about, I end up with a lot of wraps which I certainly can't eat all by myself. Here's what I do, take the wrap and cut it into thin strips. Take a non stick frying pan and add a little oil to the pan. When it gets hot, add the strips. Watching carefully, allow one side to become slightly golden and then flip on the other side. When that side becomes golden, remove the strips and place on a paper towel to absorb any oil. These are great sprinkled on a salad or any kind of soup, especially tortilla chicken soup or just to nibble on.
By joesgirl from Beverly, MA
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Here are questions related to Using Leftover Tortillas.
I am looking for a non-traditional recipe for leftover corn tortillas.
By Christine from Anderson, SC
Here's a recipe for the Chili Enchiladas. It's almost like Frito Pie only better. You can reduce the quantity by using a smaller can of chili and cut down on the rest of the ingredients.
This got me four stars on BetterRecipes.com
350 degree F oven for 30-45 minutes
1 package corn tortillas (12 pack)
1 16 oz package Colby/Monterey Jack Cheese - block
1 white onion (not sweet) finely chopped
1 40 oz can Wolf Brand Chili without beans (you can use your favorite brand but this makes the best)
In a skillet large enough to hold one flat tortilla, heat 2 tablespoons of oil over medium heat.
Lay one tortillas at a time in hot oil for 10 seconds or just until limp, adding more oil as needed. Let excess oil drip back into pan and then lay tortilla on a plate covered with paper towels to absorb oil. Blot slightly with additional paper towels between each addition. Repeat with all 12.
In a 9 1/2 inch by 12 inch oven safe casserole dish, spread a very thin layer of chili over the bottom. Take the first tortilla, place a 1/4 inch thick slice of cheese (should be about 1/2 inch wide) down the middle of the tortilla, side to side, sprinkle one tablespoon chopped onion over the cheese. Roll up and place seam side down in the casserole dish and repeat with the remaining tortillas. Slightly thin the remaining chili with water and spread over the top of the enchiladas, covering them completely. Either grate some of the cheese over or add several thin slices randomly over the chili. Cover completely with aluminum foil.
Place in 350 degree F oven for 30-45 minutes. Check at 30 minutes to see if chili is bubbling and remove then if it is or continue heating another 10-15 minutes. Serve with rice, refried beans, guacamole.
This recipe was created by my mother, Elaine Thomas, many years ago to save spending the money at El Chicos for a family of five.
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I have leftover corn tortillas in a bag. What can I do with them? The recipe called for 6, although I purchased the smallest bag available, I still have quite a few sitting in the bag on the kitchen counter.
Holly from Dallas, TX
You mix one can of tomato soup and one can of cream of mushroom soup. You tear up the tortillas into bite size pieces and add it to the soup mixture. Simmer until the tortillas are soft.
You can also add:
Like I said, this is a family favorite and has been around our home for a long time. It's a recipe that allows a lot of experimentation and is a very "forgiving" recipe. I always use the soups as the base, add the torn corn tortillas, then throw in whatever suits my mood. I've even poured the mixture into a greased baking pan and baked it like a lasagna, layering the ingredients in. (02/24/2006)
Layer ingredients in a 9x13 pan, starting with hamburger and ending with enchilada sauce topped with cheese. Bake until cheese on top is melted and the rest is heated through @ 350F for about 30 minutes.
When I do this it usually takes about 8 tortillas. Then I just store the rest in the fridge until next time. (02/24/2006)
Cook and stir the ground beef and onion in 10 inch skillet until beef is cooked. Pour off the grease. Add tomato sauce, chili powder, garlic salt, and kidney beans (sauce included) and heat to boiling. Into a 2 quart casserole pour 1/2 of the meat mixture. Sprinkle with the chips. Pour remaining 1/2 beef mix on top and sprinkle with cheese.
Cover and cook at 350 degrees F until bubbly, about 25-30 minutes. Garnish with green pepper and pimento if desired.
This is a quick and easy recipe and a great way to use up tortilla chips. Hope you enjoy. (02/24/2006)
Preheat oven to 375 degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil. Bake 25 to 30 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. It's a great dish with a large serving size as a 13X9 pan serves 6. And it is only 8 points on Weight Watchers. (07/08/2008) By Lyera By Buel
RE: Recipes Using Corn Tortillas For breakfast: Preheat oven to 400 degrees F. Lightly brush tortillas with oil. Beat 3-4 eggs. Cut 2 potatoes into cottage fries. Chop 1/2 C onion. Use 1/2 C or as needed shredded cheddar. When oven heats drape tortillas over one space (two tines) and heat till crispy, light brown. Cook cottage fries till brown adding onions until caramelized. Scramble eggs. Load up your squared tortillas with potatoes and onions, eggs, and top with cheese. Serve with salsa. As an extra, try some Ranch Style beans under the eggs for a real southern Texas flavor. Wow! (08/07/2008)
Bake 25 to 30 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted.
It's a great dish with a large serving size as a 13X9 pan serves 6. And it is only 8 points on Weight Watchers. (07/08/2008)