To fry corn tortillas for enchiladas, use a 10-inch skillet and about 1/4 cup of canola oil. If your skillet is a different size, adjust the amount of oil accordingly to maintain a quarter-inch layer. Follow these steps for perfect fried tortillas: * Preheat the oil on medium-high until it sizzles but doesn't smoke. * Fry the tortillas individually. They should bubble immediately upon hitting the hot oil; if they don't, your oil isn't hot enough. * Each tortilla should turn golden on both sides in approximately 20 seconds. * Use tongs to remove the tortilla and let it drain on a paper towel-lined plate.