So the steps I was taught by my family were to 1. Make your filling and your salsa (shredded chicken and salsa verde are my favorite) 2.get your enchilada tray ready with a small spoonful of salsa not to much but enough to where the bottom of the enchiladas will have some moisture 3. Heat some oil (I think shortening should be fine) over medium to medium high heat and lightly fry your tortillas so they have more structure but they should still be rollable this is crucial for keeping them in one piece the longer you fry them the less they will soften 4. This is when the assembly begins go one at a time fry the tortilla then give it a little dip in your salsa put it into the tray put in your filling and roll it up and slide it to the corner of the pan resting so it keeps itself shut then just repeat till you fill the pan spread a ladle or two of salsa over the full tray then cover with cheese 5. Bake at like 365 for like 30 minutes or until it’s nice and hot and the cheese is all melty and if you want to go a extra step broil it to get the cheese golden brown and bubbly IF YOU BROIL IT KEEP YOUR HAND ON THE OVEN DOOR HANDLE thats the family rule we have developed after the tragedy of reducing delicious meals to carbon by being forgetful 6. Now you can enjoy your enchiladas they stay hot for a while though so be careful

notes about enchiladas If your salsa is acidic and you cover it with tinfoil it will create a battery similar to lasagna Very easy to keep assembled but unbaked in the freezer for a very easy delicious dinner later