I use the 7 x 11 casserole dish and spread the enchilada sauce across the bottom. Usually I use the 9 x 13 casserole dish but it is only going to be the two of use for dinner (since my son doesn't eat them). Then I microwaved the corn tortillas wrapped in a moistened paper towel which I learned watching a PBS cooking show. It helps to loosen it so that they don't crack when you are filling them. I put a spoonful of seasoned chicken and covered with shredded cheese.
Then, you fold the tortilla over and turn it so that the opening is at the bottom. Cover with enchilada sauce and cheese.