I've been making my own enchilada sauces--red, from store-bought dried chilies, and green from fresh New Mexico chilies. I used to really load up the enchiladas with cheese in the filling and on top, but have backed off of that practice and now sprinkle some grated cheese (monterey, colby, or sometimes some crumbled cotija) on top for as a garnish/color, so I haven't done purely cheese enchiladas for a long time. I rarely make quesadillas anymore and only make nachos (with lots of grated cheese, melted) for the future mister youreadyfreddie. If I'm using a red sauce, I usually fill the enchiladas with machaca (shredded beef), the green sauce is good with pork, chicken, beef, or shrimp. Cheese enchiladas would be good with both sauces.

Since I found my comal (flat, cast-iron griddle) packed away in a box, I have stopped using hot oil to soften corn tortillas for enchiladas and tacos. I just warm them on the hot comal and they roll up easily for enchiladas.

To summarize, there is a LOT less fat in the enchiladas I make now than there was in the ones I made when I first started cooking. Now, only I could find low-fat, corn tortillas that have good flavor.

A little OT, but last week I discovered that my local Chinese delivery place now uses flour tortillas as the "pancakes" for their moo shu. Color me shocked