I store tortillas a while but if I want to make a burrito (enchilada style) or an enchilada, recently, it seems the tortilla cracks apart if I put it in a toaster over. Any ideas?

Corn or flour? Corn tortillas are nutorius for breaking in the middle.

Assuming you're using corn tortillas for enchiladas... Authentic enchiladas are made using corn tortillas that are quick fried in oil. You get your oil hot, set a tortilla in the oil (it will float), let it sizzle for a couple of seconds, flip it and let it sizzle for a couple of seconds, pull it out and drain it on a wire rack with paper towels underneath. The metal rack "wicks" the oil down to the paper towels and your tortilla won't stick the paper towel.

Mission / Store bought corn tortillas aren't made with enough lard to stay together. Go to a panaderia for tortillas autentico (and durable ones, to boot). Will never forget asking the old Lupe Abuela behind the counter if her tortillas were going to fall apart. She looked me dead in the eye and said disgustedly in her broken and offended English, "My tortillas. no. fall. apart!" It kinda became a joke around our house because I thought she was going to put a hex on me just for asking the question.

Corn tortillas aren't made with lard, just flour tortillas (or another kind of oil). Corn tortillas from a good tortilleria will be made with nixtamal, or base-treated dried corn that's ground on site.

Storebought corn tortillas can dry out quickly, and will need a quick reheat followed by a steam to stay pliable. You can do this in a hot, dry pan or even microwave, then cover the tortillas in a towel or with a plate to trap steam. They'll come back to life pretty well with a little heat and moisture.

If your flour tortillas are cracking, they're simply too old and dried out. Try toasting them one side at a time in a hot, dry pan instead of the more intense, ambient heat of a toaster oven.

Quit using the toaster oven and do it the right way.
Also take advice from above.
Big box store bought corn tortillas I only use for making tostadas or hard taco shells.

^ ^ ^ this ^ ^ ^
And tortillas need grease

Barring that, go to the meskin store
( plenty here in SE Dallas) and buy
one of the round styrofoam doodads
designed for keeping tortillas warm.
Wash it out good and to sort of restore
some of the flexibility to your tortillas,
put a damp paper towel in the bottom
and 3-4 tortillas in and put the lid on
and nuke for about 12-14 seconds.
Lift the lid carefully because hot steam
will be rolling out when you open it.
The tortillas will also be somewhat
gummier than a proper fresh tortilla,
but it'll be flexible enough to make
your taco or burrito. It'll also be pretty
rubbery if you jack around and let
it get cold. It'll be tough as a piece
of hide if you try to heat it again, so
you'll have to toss it if you don't use
it right away after you take it out of
your styrofoam doodad.

Best off to buy fresh proper tortillas
made with grease

Good Luck

Well, if I crispy fry them- how can I roll them up into enchiladas? I sort of settled on frying and switching to toastadas but maybe I am using the wrong brand (Mission)- yes, corn. The flour stays okay but if I'm going red I like the corn and the flour if going green.

When you fry them, just don’t leave them in the grease very long. Just long enough to heat them. They will be soft enough to roll.

Don’t nuke or use a toaster oven for tortillas. Heat up on skillet as stated above once the start to heat up/expand flip and heat opposite side. Corn tortillas can be down the same way, place them both in a tortilla holder or between two plates (top plate facing down) wrapped in a towel or cloth napkin. Steam will keep them warm and soft for a little longer while they wait to be eaten.

Corn tortillas for enchiladas like 68RB said fry for a few seconds then carefully flip:fry other side for a few seconds then add your filling/roll place in baking pan. Flour tortillas aren’t for enchiladas.

lotta storebought brandss fall apart, but we've had great luck with these Guerrero ones:
we use for breakfast tacos, fish tacos, and enchiladas, etc. - go thru a lot of them so they gotta work right.
Hate the Mission and other brand ones that just fall apart....