some white corn tortillas. you can certainly use flour tortillas like a lot of white chicken enchilada recipes do, but i prefer the texture and flavor of corn.
and briefly fry it in oil on both sides. you don’t want the tortillas to get the least bit crisp, so expect to turn them after about 5 to 10 seconds or so. maximum fry time per tortilla: 15 to 20 seconds.
after you fry them, place each tortilla on a kitchen towel (or stack of paper towels) to drain the oil.
cover with a second dish towel and set aside.
and guess what? you don’t have to fry the tortillas if you don’t want to. 