In a bowl, whisk together corn meal, flour, egg, water, and salt (batter should be consistency of thin pancake batter – add more water if needed). Heat in a small cast iron skillet or crepe pan coated with oil to medium high heat. With a ladle or measuring cup, pour a thin layer of batter in pan to make a 6″ tortilla. When tortilla forms bubbles, flip and cook for about 30 seconds. Put on a plate and cover with a towel to keep warm. Repeat until batter is used up. Heat the enchilada sauce to warm.