I am looking for a non-traditional recipe for leftover corn tortillas.
By Christine from Anderson, SC
Hi! I have frozen tortillas, and they come out fine! My son made clam chowder with clams and cut the tortillas into little triangles, added them to the soup along with some fresh cut corn kernels. It turned out really good.
You can cut them in triangles and bake them and use them with salsa in place of store bought tortillas.
I cut the tortillas into small squares put into a pan with a small amount of oil crack up some eggs into and add salsa do not let the tortillas get chip/hard just keep them soft. This is a quick easy breakfast or anytime meal.
Cut up tortillas into small squares and put into pan with oil small amount maybe one tablespoon. Then add enchilada sauce and add cotija (Mexican cheese) or sprinkle with parmesan cheese or any cheese you prefer.
Use them in chicken soup with corn tortillas cut up and drop into soup add corn kernels and tortilla soup is made.
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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