As for the enchiladas themselves, here are some tips.
In my house red enchiladas are fried, and the green are baked. No, these are not healthy recipes.
My mom warms the tortillas (corn for both recipes) on her comal until they're soft. We should do this for both recipes, but we get hungry and skip this step when we make red sauce enchiladas. It doesn't hurt the end result if you skip it too.
For green sauce:
add oil to a plate making a very shallow pool of oil. Dip the warmed tortillas in the pool of oil, just enough to coat them a little, then dip them in the sauce. My mom says this step helps them keep from falling apart in the baking process. Place your drenched tortilla in a baking dish, add your shredded chicken, and roll it up. Once you fill your dish, if you have just a little of the sauce left, go ahead and pour it over the enchiladas. If it's just a little, it will coat them a little more, but it should not create a pool of sauce in the dish. Sprinkle cheese over the enchiladas and cover with aluminum foil. Bake them at 350 degrees for approx 15-20 mins.