In one pan you'll pour about 1/3 of the can of enchilada sauce to cover the bottom. In the other pan you'll add enough oil to cover the bottom of the pan. Do NOT turn on the heat to the enchilada sauce pan. It stays cold. Turn on the heat to medium low for the oil pan. When hot, add one tortilla till it softens and begins to bubble. Turn with tongs and give it another 30 seconds. Then take the tortilla and add to the 2nd pan where you have the enchilada sauce. Use your tongs and flip in the sauce so both sides are coated, then move to the plate. Add the 2nd tortilla to the oil and repeat this process until you've prepped your 10-12 tortillas. The idea behind this is to soften and drench the tortillas with oil and sauce to add flavor and make the tortilla malleable to roll.