I like to make enchiladas in a Dutch oven. Stacking them is easy. Assemble the ingredients and add in layers. Rip up the tortillas. Add salsa. Use whatever you can find. Finish with cheese. Game meat works especially well, or bison from the grocery store. There is never any left in the pot.
I have learned not to make them too hot. Serve with extra salsa, hot sauce on the table. After camping with people from Texas, sometimes there is Rotel in the pot, Tabacso and hot salsa. It is too hot to eat. Let people add their own extra heat.