Enchiladas without oil?!

I just soften them in the microwave a couple at a time, roll and fill. Top with sauce for everyday meals.

Consider a layered enchilada casserole rather than traditional rolled enchiladas - this eliminates the concern for having to soften your tortillas, and you can add more filling to tortilla ratio. Think about using lean protein (beans, chicken, tofu) and vegetables (perhaps a sort of calabacitas combination, or some greens cooked with garlic and cumin) and then just go easy on the cheese, and you are there!

You can change enchiladas for an Aztec cake (pastel azteca) Simply dip tortillas in the sauce, spread chicken, cheese and whatever you are using, then another tortilla and so on. It is similar to lasagna, but round. Not The same, of course but very good indeed

I lightly brush each tortilla with oil and then toast it on both sides in a medium hot unoiled pan until it puffs. They end up less oily than tortillas fried in standing oil, but still have a nice texture and flavor.
Also, you definitely can make enchiladas with no cheese -- the most basic and traditional enchilada is simply a tortilla coated in a thick sauce (pipian, mole, etc) and folded up, then topped with whatever you choose (white onions, avocado, cilantro, fried egg, or, yes, cheese, and more). If you have a good sauce, this is delicious.

I dip them quickly into a pan of warm enchilada sauce. Softens the tortillas right up.

You can wrap the tortillas in foil and steam them in the oven, or you can warm them on a hot, dry, skillet.