Corn Tortillas

To soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop of water sputters instantly. Cook them just until they become pliable, then drain them on absorbent towels. In addition to making the tortillas supple enough so they can be rolled without cracking, the oil coating prevents the enchiladas from becoming soggy when the sauce is added.

To sauce the tortillas, either dip them in the prepared sauce or spoon some on both sides.

To make rolled or folded enchiladas, place a portion of the filling about 1 inch to either side of the tortilla's center and wrap it into a loose cylinder. A common mistake is to use too much filling and to wrap the enchiladas too tightly.

For final preparation of enchiladas, cover them with 1/2 cup or more of the desired sauce. Add optional items such as minced onion and sour cream. Sprinkle the enchiladas with grated cheese. To heat the enchiladas, place them in a 350?F oven and bake until the sauce bubbles and the cheese is melted, about 10 minutes.

To make the best chips, fry corn tortillas that are at least 1 day old.