Personally, I prefer to use flour tortillas in most of my enchilada recipes. But there is no need to debate, it all comes down to personal preference. Flour tortillas are softer and sturdier, white corn tortillas do have a tendency to break and crumble. There is also a noticeable flavor and texture difference between the two types of tortillas, that is mostly where personal preference comes in. You can absolutely use corn tortillas if that is what you love or use flour.  If you choose to use corn tortillas in shrimp enchiladas, use larger size homemade or store-bought tortillas. DO use smaller shrimp because corn tortillas are prone to breaking and crumbling. To soften corn tortillas, lightly brush or spray them with some oil and place them on a sheet tray. Bake at 325° for 3-5 minutes. After they’re warmed, stack them and cover with a damp warmed clean towel to keep them soft while rolling enchiladas.