Briefly frying tortillas in oil before rolling them is key to making great enchiladas, say Chowhounds. The oil brings out the corn flavor of the tortillas and keeps them from absorbing too much sauce and becoming mushy, improving the enchiladas’ texture. As an alternative to frying in a quantity of oil, you can brush the tortillas with oil and toast them on each side in a skillet, or heat them on a baking sheet in the oven.

Hone your technique by making CHOW’s Cheesy Enchiladas or Crispy Turkey Enchiladas

Board Link: Corn tortillas…soften in oil or not?

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