I'm making chicken enchiladas tonight and would like to know how to keep my corn tortillas from disintegrating into a mushy mess.
I let each tortilla fry a moment in a little hot oil before adding in my chicken, cheese and sauce. By the time they're filled, I notice the tortillas are already practically falling apart. And after they've baked in the oven 15-20 min, the tortillas have lost all form and are practically cornmeal mush. What am I doing wrong? Maybe flour tortillas work better?