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-

A wealth of good information from all who replied - thank you very much.

-S-