Does anyone have a favorite enchilada recipe?

Coincidentally I'm making green enchiladas myself this evening. I have a potato on the boil right now and a can of La Victoria enchilada sauce standing by. Game plan is to dice the potato. Grate the rest of the gruyere I have left in the refrigerator. I also have leftover chicken thighs from last night, so we will have two types of enchiladas. Dip the corn tortilla in the enchilada sauce to coat add diced potato and cheese. Then do another filling with shredded chicken and cheese. Same procedure. Bake in the oven. When finished, top with chopped red onion and sour cream. I am po'd that I can't find my squirt bottles for the sour cream. Cilantro chopped would be good too, but right now I don't have any. I thought about using red enchilada sauce for the chicken but I don't seem to have any in the pantry.

http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html?m=1

Probably the most exotic choice would be shrimp enchiladas in salsa verde. I use the shells to make enough stock to round off the tomatillo and poblano green sauce. There is a good recipe at epicurious.com. Cheese with shellfish may not be a favorite with everyone, but we love these.

Here is my tweaked family recipe...just posted a few days ago.
http://www.food52.com/recipes/15589_enchiladas_queso_fresco_olive

Yes...it's a classic from the 60's. Sunset Magazine. (I have a copy of one of their cook books from the late 60's.
Authentic? I don't it care, it's simple and tastes great.
http://www.myrecipes.com/recipe/mexican-enchilada-sauce-10000001182882/

Now that tomattillas are widely available I've moved to green sauces. But the classic Sunset recipe is still a long time classic.

At our house, an enchilada is a great way to use up leftovers. Our favorite is probably leftover rotisserie chicken-shredded. Mixed with some rice and beans, in the winter we use the frozen fire roasted corn and the frozen onion/pepper blend from trader joe's and some shredded cheese. Roll up your enchiladas in a baking dish. Again, if its winter and i can't get good tomatillas, I use the canned green enchilada sauce--Las Palmas is a good brand. On stovetop add 2-3 TBSP of flour and whisk over medium heat for a few minutes to thicken. Pour over enchiladas and bake for 15 minutes to warm through. add extra cojita or any white fresca cheese add the end--it will brown quickly. top with cilantro and avocados.