I wish I could give you a recipe, but I can’t. Apparently, these ladies are taster-cooks (which is totally fine – that’s how I often cook). Everything but the corn tortillas were made from scratch. But here’s the real secret – they lightly fry the corn tortillas (individually) prior to rolling, and that’s what keeps them soft and together. Nifty, huh? Now, you may have noticed that the chicken enchilada in the picture is not quite together. There was a little too much going on, and they forgot about them a bit, and ended up scraping off the top (though I doubt they were that burnt). At any rate, they were sooooo good.
So next time you make enchiladas, why not try lightly frying your corn tortillas first, and see what kind of difference it makes for you.