First things first-- buy your tortillas from a restaurant that makes them fresh. They never, ever crack when baking enchiladas. Please do not hold me accountable if you do this and they crumble and crack! Luckily, enchiladas are for show. Mash'em all up and they are just as good. I think anyway....Also wanted to ask...............for those that make enchiladas....................
How do you prepare the corn tortillas so they do not crack when you fill them, roll them, and put them in the casserole dish ?
Steam them ? (I tried that & they crumbled)
Dip in sauce ? (I tried that & they fell apart)
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So I am looking for how others do it.