We don't care for the flavor of the corn tortillas for burritos. I ended up with a stack of these things in the freezer and started baking them for homemade corn chip type snacks.

Tonight my husband suggested trying them for taco shells.

I laid them flat on a pan and baked them until crisp. I broke them into pieces and lined each bowl with them. I used the taco filling recipe from Hillbilly Housewife and then added another layer of the tortilla pieces on top then sprinkled with cheese. This was delicious and was a little different than the usual tacos.

This is a keeper recipe for us. Now I hope Angel Food gives us more of the corn tortillas in the future.

I have a stack of them in my freezer, too.

One thing I like to do with them is to fry them for dipping into salsa, restaurant style.  I use a pizza cutter to cut them pie-style into eighths, and either deep fry them or pan fry on the stove or in an electric fry pan, one layer at a time.  They only take a minute or two on each side - salt them immediately.  Best fresh as they toughen as they sit. 

The only other way we use them is in enchiladas.  I let the tortilla sit in warmed enchilada sauce for a minute or two 'til 'bendable', then spread on a spoonful of refried beans.  Add a bit of cooked meat, if desired, like ground beef, shredded pork or chicken and some chopped onion and cheese (we like colby-jack or pepper-jack, either chunked or torn slices).  Roll up and place in baking dish.  Pour leftover sauce on top. Cover with foil to bake awhile, then remove the foil and sprinkle some more cheese on top.  Melt and serve.  These are as good as any bought out, IMO.  I have a homemade, i.e. cheap, enchilada sauce recipe if anyone wants it, but it's basically a can of tomato sauce and lots of mex-style spices...Liz. 

TizzyLizzy:

I have a homemade, i.e. cheap, enchilada sauce recipe if anyone wants it

Please do share it with us.

 We don't get Angel Food, but we do use corn tortillas. My current favorite way to use them is in enchilada bakes. I just did a shrimp version, but you can do it with pretty much any meat you want.

Sauce:

14 oz. diced tomatoes

2-4 chipotle peppers in adobo sauce, diced (tip: buy the big jar, and freeze the remaining peppers individually on foil or parchment paper for later use. Way cheaper, and you get more adobo sauce)

3-5 cloves garlic, crushed and chopped fine

1 medium onion, diced

To make sauce: Sweat galic & onions until soft and transparent (don't brown). Throw everything in a bowl and mix. Either use a stick blener or your usual blender to puree until mostly smooth (I leave a few chunks because I like it).

Layer with your favorite fillings. Here's what I used in my last one:

-Shrimp, roughly chopped marinated in lime and garlic for about an hour. I doubled the recipe, so used about a pound of shrimp (Aldi, $3.99/lb).

-Broccoli and multi-colored peppers. Had these from the garden. Diced, then sautee'd them together.

-Cheese, shredded. We used sharp cheddar this time.

In any dish you like, so long as it will fit:

Put a thin layer of sauce into bottom of pan. Dip both sides of corn tortilla in remaining sauce, and arrange to cover bottom of pan. Layer other ingredients as you wish. I will often do protein on the bottom, a light layer of cheese, another layer of sauce-dipped corn tortillas, then my veggies. Top with another light layer of cheese & dipped tortillas, pour remaining sauce over. (You can skip the middle layer of tortillas if you like, we just do it to bulk it up for DH.) Bake at 375, covered, for 20-30 minutes (if using uncooked meat, you'll need to bake it longer. Shrimp doesn't take as much time, so 20-30 is fine).  Bake uncovered for 10 more minutes. 

DH was dubious about this, becuase he couldn't imagine shrimp in enchilads. I made it the first time the other night, and he absolutely loved it!  Recipe with pics will appear on my blog page in the next few days, if anyone wants to see it.