On Thu, 3 Apr 2014 12:19:10 -0400, "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.
>
"They" say to use oil, but I just do it the regular way in a dry pan.
Store them in a tortilla "warmer" until you're ready to roll and put
the lid back on quickly after you remove one to rolls, so they don't
cool off.


--

Good Food.
Good Friends.
Good Memories.