My personal tip on making the red sauce one is, be prepared to clean! It gets messy.
Red enchiladas should be served right off the pan. That's when they're their best. In a pan, preferably non stick, add enough oil to cover the bottom of the pan. Leave it on medium-low heat. Dip your warmed tortilla in the red sauce, and then place it in your pan with the warm oil. It should sizzle, and unfortunately, some of the sauce will splatter on your contertop.
At least, that's always been my experience. Heat both sides, and then remove it from the pan. Fill it with cheese, or chicken and then top it with sour cream or cheese.
My personal favorite cheese is the Cacique Queso Ranchero. I call it my non stinky mexican cheese. Both are paired well with shredded ice berg lettuce. Yum.... I'm getting hungry just thinking about it. The green sauce ones pair well with iceberg lettuce and a few slices of nice ripe tomato. Yum yum yum!!!!!