This enchilada recipe is so fast and so tasty, it would be a crime to not share it with you. Just plain ole cheese enchiladas, made with smaller corn tortillas instead of flour, with a simple sauce thickened with sour cream, never tasted so good. I usually combine two cheeses for plain enchiladas, here mixed with some fresh goat cheese. You can also substitute soy cheese and imitation sour cream for the dairy version and omit the goat cheese if serving vegans. Serve with a side of refried beans, some guacamole, lots of shredded iceberg lettuce, and even some chunky tomato salsa. Pray for leftovers.