Years ago ( like 25 +) I watched a special on PBS station ( it may have even been a clip from Sesame Street , or some kids show) where the followed a Mexican family, and showed how they made their cheese Enchiladas. Everything from picking the vegetables and collected other ingredients, to cooking the meal, and how every family member participated. Anyway, I paid close attention and took mental notes, so I could reconstruct the meal myself ( since it was a kids show, they didn't go to fast, so my notes were pretty accurate ( considering ingredients and technique).
Obviously, this was one families recipe and methods, and like mist dishes, will vary from house to house, region to region ...
They also heated up some oil and dipped the corn tortillas in for a few seconds, just to make them soft and pliable to stuff, wrap, and stay together. A little to short of time and they are brittle, a little to long and you just got yourself the mother of all corn chips ( which is what I usually did with the extra corn tortillas I had after I made what I needed).
This is what ive been doing ever since, and I personally prefer taste of corn over the flour.
Their sauce consisted of Onion, pepper that was grilled , seeded and skinned, a couple of garlic cloves, couple of tomatoes and enough broth to make it bendable and give you the consistency to use as a sauce . It didn't have a deep red, it was more of a lighter orange color. The grilled pepper was the more dominant flavor , but all the other ingredients played their part. It was one of those sauces that were so simple, when eating and concentrating you could pick out al the ingredients by taste, yet they worked so well together. Honestly, Id basically use the same recipe , add a little more broth , and eat it as a soup sometimes. In fact, after writing it out, I just got myself in the mood for it. Im putting it on the menu for this week. Thanks ( self) , I needed one more dinner for the week anyway.