This tortilla recipe worked very nicely, from super healthy kids.
They rolled reasonably thin, to about 3/16 in. cooked, and they did not break and cooked well in the enchilada sauce.
Skinned, diced squash carmalized around 40 mins. at 400F in a little oil and tossed every ten.
These were very hearty enchiladas perfect for a chilly, mid-winter, midwestern meal.