My experience says no. The damn things are just too brittle to roll up without splitting, if not immediately then within 2 or 3 minutes of sitting there in the pan, all stuffed with goodies.
I’ve tried warming them up via a toasty skillet, a steamer, a microwave. I’ve tried chilling them in the fridge first. I’ve briefly dunked them in sauce; I’ve left them dry. I’ve rolled loosely, I’ve rolled tightly.
They always break up and when served, it’s just a pile of hash with tortilla fragments in it, unlike my nice, tasting individual flour tortilla enchiladas.
Is this just the nature of corn tortillas? What little I’ve been able to find on the internet suggests so. When comparing the corn product to the flour one, most tend to focus on their relative health benefits, but a few sites make passing mention that flour is preferred for enchiladas, burritos, and other rolled products, while corn is better for making chips and hard taco shells.
Have I merely rediscovered the basic fact that corn tortillas are not for the making of enchiladas? Or am I missing a secret?
This thread was inspired by me grabbing a bag of tortillas at the grocery yesterday in anticipation of a nice dish of chicken enchiladas, only to discover I’d grabbed corn ones when I got hom. :o