So all enchiladas that ive had from my mexican friends or their abuelas are all made with corn tortillas. When they tried some of my mom's made with flour tortillas they were all amazed and surprised as they never had flour tortilla enchiladas.

For me corn tortillas are only good for frying. So chilaquiles, tostadas, and even quesabirria tacos. They hold the crunch better than flour. Flour, imo, is far more versatile and I feel it doesnt take away from the meat in the taco. The texture and flavor of corn tortillas over power the fillings sometimes.