Cheese Enchilada

There’s a few tips and tricks to making enchiladas, and when done right, they’re oh, so good. My Tía Odilia knows how to make them right, and I’m grateful that we’ve made these together on many occasions. Her method includes steps to ensure that the tortillas don’t crack when rolled, and that the baked enchiladas don’t turn into a soggy mess. She begins with store bought corn tortillas that are sturdy enough to hold up to a quick fry that is followed by a dip in the enchilada sauce. Quickly