"How about taquitos?"
Mentioned them. Thus: "And Mark didn't touch on flautas, chimichangas, taquitos (obviously that means 'little tacos', but it's a form unto it's own and made/served entirely differently than tacos)...."
Re the flat style of enchilada, Bill and anyone else, that's called a "southwest style" and is one of the new-fangled versions. So far as I know the style is credited to Mark Miller (who is also credited with having created the fusion style of southwest cuisine) of Santa Fe's Coyote Cafe, who Cafe used the term "enchilada" to describe his signature dish of alternating layers of crepes and lobster. Yes, crepes, not tortillas. Nonexistent in the Sonora style of Mexican food I grew up with in Los Angeles.
Chilaquiles--you guys got it. And the sauce doesn't have to be red--a milk based sauce works wonderfully. What we had for dinner last night? About two inches of tortilla chips went into the bottom of a deep souffle dish. I pressed them down lightly then topped them with a sauce made from a half an onion sauteed;, half an orange bell pepper sauteed with the onions; a charred, chopped pasilla chile, a heaping teaspoon of Gebhardts chile powder and about a cup and a half or so of milk (didn't measure). On top of that went some shredded beef from some short ribs I'd made a few nights before and sauteed with thinly sliced halves of roma tomato and garlic, on top of that went another inch of chips which I pressed down, then topped with a couple shakes of Cholula sauce and two handfuls of shredded cheese. A piece of foil went on top and it went into the oven for 40 minutes. When it came out, I scooped helpings onto plates and topped them with shredded green cabbage and thinly sliced radishes that I'd doused with salt and white wine vinegar after the casserole went into the oven. Voila, chilaquiles.