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.
>
> Thanks.
>
> -S-
>
>
I think you are heading in the right direction. The corn tortillas need
to be kept moist or they will crack when you add filling and roll them
up. Microwaving them between sheets of damp paper towels, briefly,
should work. However you do it, don't want them to dry out or stick
together while you're assembling the dish.

IIRC the last time I made enchiladas I dredged the (moist) soft corn
tortillas in the enchilada sauce, one at a time. Then into the baking
dish they went, where I filled and rolled them. It was messy work, but
delicious results. Topped off with the remaining sauce and some freshly
crumbled Mexican cheese which melted very well. Probably Queso Fresco
or Oaxaca. Those cheeses melt really nicely.

Jill