Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove
excess oil, fill and roll up - open side down in a baking dish coated
with a bit of enchilada sauce. When your pan is full, top with more
enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.

For chimichangas, use medium sized flour tortillas. Soften between
layers of just barely dampened paper towels in the microwave for about
a minute depending on the power of your microwave. Working quickly, put
the filling in the middle and fold the tortilla on one side, then roll
to create a package. Secure with a toothpick and deep fry quickly until
lightly browned. Serve on top of shredded lettuce, garnished with
grated cheese, guacamole, salsa and sour cream

Hope this helps
Ellen