I really like to use this as a base enchilada recipe hybridized with a few others I've found on myrecipes. I usually add a some more veggies and a little more spice. I put in a chopped green bell pepper and a chopped jalepeno with the onion and garlic. When you put in all the spices, I usually add in a chopped up chipotle chile in sauce, a bit of cayenne pepper, and about 1/2 tsp of oregano. I also like to put in a can of pinto and a can of black beans, just to change it up a bit. I drizzle the bottom of the pan with some store-bought enchilada sauce, and spread the other 1/2 of the bottle over top the assembled enchiladas in the pan. I then top with a little bit of Mexican cheese mix (doesn't need much) and bake for the recommended time. Probably not quite as healthy as the original recipe with the added cheese and sauce instead of the tomato salsa, but hopefully not too bad and it's sooo yummy!
Would totally make this again. The corn tortillas I got rolled pretty easily, but I think the other person that commented about them being hard to work with was right in saying it had to do with the kind you got. The salsa on top tasted so good after being cooked & my 2yr old even ate them!