My grandma used to make them with corn tortillas, I prefer to use flour.
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 small can of diced green chilies
cook 1lb ground beef with a little dried onions and worcestorshire.
Spread a little sauce in the bottom of the pan to prevent sticking. Spoon beef, a little chopped green onions (optional), a little of cheese, and 1-2 Tablespoons of sauce in each tortilla, then roll up. Repeat until the pan is filled with completed enchiladas.
Bake at 350 for 20 minutes
And there you have it! Enjoy!