To make corn tortillas very pliable and easy to fold without cracking: set oven to 300 degrees. Spread 6 of the tortillas on a large baking sheet. Spray both sides lightly with olive oil cooking spray, or put a couple tablespoons olive oil in a small dish, dip your fingers into the oil, and rub both sides of each tortilla with a thin coating all over. Bake the tortillas for 4 minutes in the upper third of the oven. After filling and rolling, repeat with remaining 6 tortillas. The process is a little tedious, but it’s well worth saving the frustration of all your tortillas breaking in half.

I’ve been on a huge homemade ingredient kick lately, so I kind of felt guilty not making my own tortillas (food lover problems) and enchilada sauce. You’re welcome to use homemade components as the spirit moves you, but I wanted to assure you that this is a rock star dish without doing so. No single ingredient is the star, so even your biggest foodie critics will have no idea you used a can of enchilada sauce. This time around, I used Hatch gluten-free mild red enchilada sauce and Whole Foods brand organic corn tortillas, and everything turned out perfect!

On veggie substitutes: If you use any potatoes or other root vegetables or winter squash, you should pre-cook them using a method of your choice. 25 minutes at 325 may not be sufficient to cook the pieces through, depending on the size of your dice. Soft vegetables such as summer squash, bell peppers, and onions should not require pre-cooking.