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I just cannot figure out why my tortillas are still falling apart when making enchiladas. They are rolling fine, but after the sauce and baking, they fall apart.
I'm brushing corn tortillas (from our local Mex grocery) lightly with oil and baking in the oven just long enough to warm until still able to roll.
The reason I did in the oven was that I could do all of them at once instead of a few at a time in a skillet.
Could my tortillas not be fresh enough? Is there a better method? What am I missing?