So I'm making enchiladas for Thanksgiving. I will roast the turkey Tuesday, have some for dinner, and save the rest for the enchiladas. For the mole, I will go to our great Mexican grocery store and pick one from their shelves. On top, a little queso fresco once they come out of the oven. But is there something I'm missing here? And do I have to fry the toritillas in oil first as many traditional recipes advise or can I soften them over a gas burn and then dip in sauce like I usually do for cheese enchiladas? Cooking for ten so don't want to screw this up. Thanks.