And here's what to do:

1. Preheat the oven to 375 and warm the salsa verde to a hot (but not anywhere near boiling) temperature.

2. Lay out the fillings and prepare an area to make a big mess while rolling the enchiladas.

3. Most store-bought corn tortillas will crack very easily when rolled into enchiladas, so it's important to moisten them and soften them up first somehow. We do this by dunking them in the hot salsa verde. Beginning with the first tortilla already softened, repeat the following as many times as needed to fill your pan with enchiladas:
   1. As you take out the currently-dunked enchilada, dunk another one.
   2. Place filling(s) in the present enchilada and roll it up gently.
   3. Lay it seam-side down in the pan.

4. Put the pan of enchiladas in the preheated oven for 10 minutes.

5. Take out the pan, cover the enchiladas completely with the hot salsa verde, and sprinkle cheese on top.

6. Switch the oven to broil and brown the cheese for a couple of minutes.