Technically, corn tortillas are used for enchiladas, not flour. And yes, absolutely this can be made into a family meal.
First you have to soften the tortillas enough to roll them without their breaking. Heat a little oil in a pan and fry the corn tortillas about 3 seconds on both sides, then remove and drain on paper towels.
Get a can of enchilada sauce in the Mexican aisle of your supermarket. Generally green is used for chicken and red for beef, but either is okay. Heat it up.
Dip your fried tortillas into the sauce and place into the 9x13" baking pan. I like to add finely chopped sweet onion, cheeses (mozzarella, cheddar or peperjack), shredded, and cooked chicken meat. (I buy rotiserrie chickens just for this!) and about a cup of sour cream to hold it together. Place a large spoonful of this mixture in the center of the tortilla and roll it up as tightly as you can. Move it to one end of the pan. Put another sauce-dipped tortilla into the pan and continue until all the tortillas (about 12) are filled and rolled and the pan is full.
Pour the remaining chicken mixture and enchilada sauce over the top. Bake until the cheeses are melted. About 350 degrees F. for 20-25 minutes.
On the side, make some Mexican rice (instant rice made with a jar of picante sauce and spicy V8), and some canned refried beans. Excellent. I always put shredded lettuce on the side mixed with a little chopped cilantro, and some chopped tomatoes. Guacamole if you have it and hot sauce make it complete.
GUACAMOLE. Pick the avacados that are still firm, but you can slightly push in on either end. Cut them along the seed and twist apart. Remove seed and meat from shell and chop slightly. I add in chopped cilantro, finely diced tomato, finely diced green onions, a good squirt of lime juice, salt, pepper, cumin, chile powder to taste, and a jalapeno, finely chopped. Stir and cover with sarann wrap. Not just the top... actually place it on top of the guacamole.
SAUCE: I love my homemade sauce. I buy a bag of chile d-arbol. Use about 7 or 8 of them in about 2 cups of water and bring up to a boil. Simmer gently until they are soft. Pour them into the blender, water and all. Cover lid with a towel. Hot stuff in the blender is like lava and wants to spurt up and out. Just use a low setting. You want it all to be liquified, but not spew out. Dump it out into a large bowl. Next, add a 28 oz. can of whole, peeled tomatoes to that blender. Do the same thing with them. Liquify. Add a good amount of salt, (tomatoes need it) and a good amount of garlic powder. If you have fresh cilantro, take a bunch of leaves and blend them up as well. The more salt and garlic, the better the sauce. I usually rinse out the can with a little water (1/2 c.) and pour that in, too. Mix all together. Taste. If it's too hot, add more tomatoes. You will learn to adjust this to your taste in time, using more or less chiles. Sometimes I put this mixture back on the stove and heat it to get rid of the fresh tomato taste, but I love it either way.