2 eggs
1/2 tsp. salt
5 1/3 tbsp. white cornmeal
1 c. milk (room temperature)
2 tbsp. oil
3/4 c. cornstarch

Beat eggs and salt together. Add cornmeal; mix well. Separately mix cornstarch and milk to form smooth batter. Add oil and other ingredients until smooth. Grease skillet well and have it medium hot. Pour small amount of batter in skillet; tortillas will be about 7 inches diameter. When lightly browned turn. These will be thin, much like a crepe. Fill with enchilada recipe and bake as directed.