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Just made a large pan of chicken enchiladas. Heated the corn tortillas in a small, dry skillet (no oil). This is the first time I have not either dipped them in enchilada sauce or fried in oil. Was able to easily roll them, except for repeatedly burning my fingers. :o( I think I prefer the dry way, as I'd rather not add additional calories if I don't have ...


A colander over a bowl. That saves the marinade, so you can use as much as you want. Be sure you completely cook all of the marinade that you use, and discard the rest. It is not safe to reuse it.

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