How to Soak Tortillas for Pulled Chicken Enchiladas

Video Transcript

"Okay, now that we've got our oil on the pan ready to go, we're going to check to make sure that it's at the right temperature so that we can do our tortillas. If you look, you can see the small bubbles are starting to form in the bottom of the pan and the oil has changed color to a nice red color. Now we know we're ready to go. My first step is going to be to take the corn tortillas. I've got some white corn tortillas. If you don't have white corn tortillas available to you, you can use yellow corn or blue corn, whatever kind of corn tortillas you like. You can actually even do this with flour tortillas if you'd like. I'm going to take my corn tortilla and I'm going to place it into the oil. We're just going to let it fry for just a minute on either side. It's going to absorb that nice chili flavor and also get nice and soft for us. Literally, it's just a few seconds on either side. You don't want to fry it to crispy because then you won't be able to roll it. Once that's done I'm going to place it onto my sheet pan or my plate here with the paper towel on it. I'm going to do it again. Typically, you tend to tear a few of these, so I would go ahead and make sure you do a few extras of these. If some of them rip it's okay. Don't worry about it. You can still use them. This is what your corn tortillas will look like."