On 4/3/2014 12:19 PM, Steve Freides wrote:
> 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've usually had the oven on at 350F. Bending corn tortillas over the
bars in the oven shelf and then heating for 30 seconds does it.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.