If you have made homemade enchiladas please answer this question.?

I found a recipe for cheese enchiladas and it tells how to make the meat sauce that you top it with, but i have a question...what is the trick to getting the corn tortillas to not get crispy and hard on the bottom while baking? Should I lay some of that meat sauce of the bottom before the enchiladas? Is that what the restaurants do? Or no? How to you make sure they dont get dry? Thanks.