Whenever I try making enchiladas, my corn tortillas turn to mush, even when I bake them only 20-30 minutes. I've tried getting as much moisture as possible out of my enchilada sauce, I've fried them very briefly in hot oil. Unless I fry them too crisp to roll, it doesn't seem to help. Am I going to have to make my own tortillas? I grew up in Southern California with fresh tortillas easily available, but here in New Jersey they all have expiration dates a month or two in the future and I know that can't be good.
My next attempt will be baking them halfway unsauced, and then adding sauce and cheese for the last 5-10 minutes, but I'm afraid that will leave them crisp rather than the slightly "al-dente" (to really confuse cuisines). How do cooks get enchiladas to last half an hour on a steam table?
Gummy in New Jrsey