I use Corn Tortillas in my enchiladas. I like to lightly pan sautee them, smear them with a thick sauce made from the reduction of dried chilies and chicken stock infused with aromatics then just pureed. As far as fillings go shredded or pulled tender meats or poultry, roasted vegetables and sharp aged cheeses seem to stand up well in this earthy rustic style of food.
Garnish this up with fresh limes for squeezing and plenty of whole fresh cilantro leaves and pickled jalapenos and you have a light dinner, yum! yum!