Chicken Enchiladas offer a rich, complex combination of flavors, textures, and ingredients. The tortilla is the glue that holds it all together—so the last thing you want is for it to be mushy, turn soggy, or crack. Traditionally, tortillas are quickly dipped in hot oil to prevent getting soggy during their time in the oven, but this is a cumbersome, time-consuming technique. We tried steaming the tortillas over a pot of boiling water, which was a sorry, soggy failure, and microwaving them proved no better at maintaining a pliant yet solid wrapper. But when we used vegetable oil spray to coat both sides of the tortillas and warmed them in the oven, we got the same results as the traditional method, without all the muss and fuss. So spraying the tortilla with oil and heating it for four minutes in a 300-degree oven will make the tortilla pliable and easy to manage.
Source: americastestkitchencorp.com