To make enchiladas more authentic and better (if not healthier), heat up some vegetable oil in a deepish skillet (about 1/2 in of oil). When the oil is hot enough to bubble around a wooden spoon, dip each tortilla into the oil for about 5 sec on each side until the tortilla is soft but not soggy (if it becomes crispy, you've done it too long!). Put the tortilla on a paper towel-lined plate to drain. Repeat which each tortilla. After they are cooled, dip the fried tortillas into the enchilada sauce before you roll them up with ingredients. Much tastier tortillas!
Serving suggestions: top with lettuce, tomato and sour cream and serve with Spanish rice.