"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.
>
> Thanks.
>
> -S-

The traditional way is to dip them in the sauce. I just microwave briefly.
I don't even dampen them.