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Seeking advice ....

Today was my 3rd failure at making enchiladas. The end result looked more like lasagna after it's been assaulted with a baseball bat.

How do you keep the corn tortillas intact when rolling them up? When I tried to roll them, they crumbled into 5 or 6 pieces. The more delicately I tried to handle them the more anxious they were to crumble.

Help!

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Jenny1234 · 51-55, F

Put your tortillas in a non-stick pan or a pan with a little oil on med for about ten seconds more or less on each side. Then out your ingredients on them and roll them. They stay intact.

sassypants · 36-40, F

@Jenny1234 I completely agree. This is the best way I have found.

Jenny1234 · 51-55, F

@sassypants for years I tried to bake enchiladas and had the same problem with them Crumbling. a friend taught me that trick and it works every time

sassypants · 36-40, F

@Jenny1234 It really does work. The secret is not leaving them too long. 10 seconds on each side is more than enough.

Heartlander · 80-89, M

@Jenny1234 @sassypants

Thanks. I partly solved the problem later by using flour tortillas but really prefer corn.

I'll follow your advice the next time.

Can't wait!

Thanks!!