Some recipes cover the enchiladas with the sauce, sometimes we spread our sauce on the bottom, to soak in and for a crispier enchilada on the top. Sometimes we drizzle it over the enchiladas for a softer version.
It's really up to you, if you want to warmth tortillas in oil or put them through a quick dip in the enchilada sauce. The key is to warm and moisturize the corn tortillas before cooking, or they will crumble and dry.
Remove from heat, add the vinegar, and spread over the bottom of an oven proof dish (dish the size that will accommodate the 8 tortillas) if wanting a crispier top. Otherwise, spread 1/2 cup enchilada sauce on the bottom of the dish. Keep the remaining sauce warm to dip the tortillas in.
Heat 1 TBSP olive oil in a non-stick frying pan, add 1 tortilla shell, and warm for on each side 10 – 30 seconds. The tortilla should be soft and not crispy. Or, if you prefer, dip the tortilla in the warm sauce and then fill as per below.
Measure 1/3 cup (77 gr) of filling onto middle of the tortilla and roll. Place seam side down on top of the Enchilada sauce. Continue until all tortillas have been warmed and filled, adding more olive oil as needed; if using.
If dipping tortillas in the enchilada sauce, when all tortillas have been rolled, drizzle any remaining sauce over the enchiladas.