How to flavor and soften tortillas for enchilada preparation
1
Dip each tortilla in prepared Chile Sauce for Flavoring Tortillas. The flavoring sauce, made with guajillo chiles and chiles de arbol, coats corn tortillas and embeds them with flavor before frying and then rolling into enchiladas. The recipe can flavor up to 24 corn tortillas.
2
Drain off excess chile sauce. Cover with plastic wrap or foil. Refrigerate overnight or proceed to step 3 if making enchiladas immediately. Note: The flavoring sauce made with dried chiles may be kept in the refrigerator for up to 1 week or frozen for up to 6 months.
3
In a skillet over medium heat, warm 1 cup of vegetable oil until it shimmers (about 375 degrees). Using a nonstick spatula, slide one flavored tortilla at a time into hot oil and cook for 2-3 seconds. Turn tortilla over and cook for 1 or 2 more seconds.
4
Remove from oil so the tortilla doesn’t crisp. Tortillas should remain pliable for rolling. The total time in oil should be no more than 5 seconds. Stack fried tortillas on a plate and continue dipping until all the flavored tortillas are softened. Cover until ready to use.