Someone always argues about the spelling of chile. I was raised in an area where Spanish was common, thus chile. Webster's prefers chili. If you go back to the origin, that is usually rendered chilli (Nahuatl).
It ain't the spelling that's important, it's the taste. If it's good, who cares?

Old Style Enchiladas- not rolled.

Corn tortillas
Chile con carne (meat and chile only, no beans or tomatoes)
Chopped onions
Cheese, old cheddar, grated
Deep fat fry lard.
Sauce if desired.
Medium Hot oven

Deep fat fry tortillas. Lay hot fried tortillas on a flat pan that will hold several. Ladle on steaming chile con carne. Add a layer of grated cheese. Add a layer of chopped onion. Add another fried tortilla. Add another chile-cheese-onion layer.
Put in hot oven until cheese is melted, and serve.

While everyone is eating the first ones out of the oven, they should assist the cook to prepare the next batch.

Serve with frijoles and guacamole on the side, with Dos Equis and/or Corona beer.
Some top the enchilada with a fried egg.

Is Bertha's still operating in Houston?