Part 3/5:
Next, take pre-made corn tortillas and warm them in a skillet with a touch of oil. Avoid frying them—just heat them through until they are pliable, which ensures they won’t break later when rolling the enchiladas. There are other methods to warm tortillas, like using a microwave or steaming, but the skillet method is preferred for its simplicity and effectiveness.
Step 3: Make the Sauce
In a separate pan, preheat some oil, and whisk in flour to create a roux. Cook it for a bit before adding the chicken bouillon cube and water, mixing well to remove any lumps. Gradually add chili powder and additional spices, and continue to whisk until the sauce reaches the desired consistency. If it’s too thick, you can add more water until it is just right.