Instructions

1. Pour about 1/8 inch of vegetable oil into a heavy frying pan. Heat the oil on the stove on medium-high heat for about 3 minutes. Dip each enchilada into the hot oil very briefly, just long enough to get the tortilla hot but not long enough to actually fry it crisp. Roll the tortilla around its filling immediately.

2. Heat enchilada sauce in a sauce pan on medium heat until the sauce is hot and steaming. Hold a tortilla with a pair of tongs and dip the tortilla briefly into the hot sauce. Hold the tortilla above the pot to allow the excess sauce to drip off. Roll the tortilla around filling and cover with more sauce in a baking pan.

3. Place a clean, dry cast-iron frying pan or grill over a stove burner and turn the burner on medium-high heat. Place a tortilla on the hot pan. Allow the tortilla to heat for about 5 seconds then turn it over and heat the other side. Remove the hot tortilla from the pan and keep it warm in a stack of tortillas covered with a kitchen towel.