My wife, inspired by the chicken enchiladas verde we had a few days ago,
asked me to pick up some corn tortillas. We were lacking quite a few of
the ingredients so the dish she created wasn't the same as the one we
had from the restaurant, but they were chicken enchiladas, nonetheless.

The problem was in getting the corn tortillas to wrap around the filling
without cracking. I suggested that next time we might microwave them
after sprinkling them with a little water, or steam them on a rack over
a pot of boiling water. Am I headed in the right direction here, or is
there some sort of special corn tortilla one needs for enchiladas? I
bought the only soft corn tortillas they had a WF yesterday.

Thanks.

-S-