It's been since before October since I've had a flour tortilla. I've had those GF brown rice tortillas, but they just crack and turn kind of hard. I finally gave in and tried out a recipe I had found a while ago. WHY did I wait? These were great. I made grilled chicken fajitas to celebrate my soft flour tortilla. The tortilla was soft and pliable and lasted through every bite. Now I don't know how they'd hold up for enchiladas, but they work great for tacos and maybe a sandwich wrap to eat right away.
(makes 8 tortillas, but I made 6, 8"ish size)
1 tsp. salt
Heat a large skillet on medium, may use a little non-stick spray as you cook each tortilla.
Carefully peel away the plastic wrap from flattened tortilla and cook 1 minute in hot skillet, you may see little bubbles forming, flip and cook for another minute or so until brown spot start to appear. Set aside covered with foil in a warm oven as you cook the rest.