EchoSierra wrote:
> Corn tortillas make the best enchiladas. Traditionally speaking,
> lightly saute them in oil to soften, pat with paper towels to remove
> excess oil, fill and roll up - open side down in a baking dish coated
> with a bit of enchilada sauce. When your pan is full, top with more
> enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.


America's Test Kitchen did enchiladas a few shows back. They put the
torillas on a baking sheet, spritzed them with oil, then heated them in
the oven. I haven't tried that method yet.




Brian