Still searching for that perfect home made enchilada and thought of this thread.

For the past several years I've been using this recipe for the sauce, so I think I have that down to my satisfaction.

http://www.cookingclassy.com/red-enc...-from-scratch/

Tried my hand at making corn tortillas from scratch and that didn't work so back to store bought. Currently using corn tortillas from The Cool Chile company in London.

Only problem is I just cannot replicate the exact texture I want. The tortilla is always somewhere between too soggy/disintegrating, or too dry. I want those tortillas intact, but soft! Now I'm thinking that maybe I'm not cooking them for the proper time, recommendations for which are all over the map. I've seen anywhere from low temp for 25 to 30 minutes, to high temp for 5 minutes, and anywhere in between. Does it really matter?? Still talking about just cheese and onion