"Steve Freides" > wrote in message
...
> 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.

I dip them in water for a second them place on a gas burner for a few
seconds per side. You can also use the traditional method to dip in hot oil
for a few seconds but that does add more oil to the dish. You can also make
them stacked which is how you see them made in Mexico. That is my preferred
method. When I make them that way I like to cook the tortilla in hot oil
until just stiff then into the sauce then onto the stack.



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