One issue I seem to have these days with enchiladas (well, aside from just wanting to eat the whole tray one sitting!) is keeping the tortillas from cracking when I roll them. I didn't used to have this issue and wonder if the older ones used lard and now they don't?
I steamed them for 30 seconds in the microwave then immersed them in the pan with warm enchilada sauce before attempting to roll and still got a couple cracks. Suggestions?
