My beloved sister is coming in to town for a visit and I want to make her chicken enchiladas with salsa verde (I make my own roasted tomatillo and chile salsa).
But do I use flour or corn tortillas? I've seen recipes with both, and I'm inclined to go with flour because it seems corn would be a bit too...corny... for the mild flavors, and hard to roll. But then I see that flour may get gummy.
Ideas, tips, experiences?