are enchiladas normally crispy? or kinda sogy?!

First, good for you for making enchiladas.
Second, I can't imagine where you live since you have only had them at your house!
Third, they should only be 'crispy' on the edges which may be free of sauce, but the rest should be soft.
Fourth, let me tell you how they are commonly made here in New Mexico. They aren't rolled up, they are layered. In fact, if you go to a restaurant, you have to ask for them to be rolled, or they will typically come flat. Just lay your tortillas in a baking dish, put your cheese, meat, garlic, cumin, sauce (we use red or green chile), and then just keep adding layers. SOOOO much easier than rolling them up.

Enjoy!

Typically, enchiladas are completely covered in sauce, so they are soft.
Flautas or taquitos are crispy.

I wouldn't call them "soggy", they're soft, at least the centers ... the edges which sometimes don't get sauced can get a little toasty.

Team Enchiladas!