Thanks for stopping by and visiting mmm-yoso!!!, the food blog. If it’s Friday, Cathy is talking an inexpensive ‘recipe’…
Hi. Time for another $5 Friday-a meal for two for less than $5. These are just things I cook you know. I like the flavors of enchiladas but sometimes don’t have much time to make them properly, individually rolled up. OK. I haven’t made ‘proper’ enchiladas in years. 
The main "hint" I can tell you about making enchiladas is to briefly dip the corn tortillas in hot oil. Just a few seconds; flip it..
Then dip the still-dripping- with-hot-oil tortilla into warm enchilada sauce.
In this case, I was using green sauce, but you can use red sauce, whichever is your preference.
Oh. These can be your main ingredients, along with grated cheese, corn tortillas and some oil (used above).
Put one layer of the sauced tortillas on the bottom of a baking pan (I use a 9×11 glass pan). Toss on some grated cheese (I use sharp cheddar, but you can use a cheddar-jack mix or a "Mexican cheese" mix).
Here is variation #1: top the cheese with canned green chiles and chopped olives.
and/or, variation #2: some leftover cooked chicken
and/or, variation #3: leftover shredded beef (from a pot roast, maybe?)(next week).
Do the same (oil, sauce, cheese and topping) for at least one more layer.
The pour any extra enchilada sauce on top and put cheese on the top layer. I end up using at least 3/4 lb of shredded cheese for a 9×11 pan. 
Since everything is cooked, you just pop in the oven until the cheese is melted, maybe 20 minutes in a 350° oven…look at it…You’ll see when the cheese is melted.
I serve mine with some sour cream on the side.
Viola! Hop everyone has a good weekend.