Preheat oven to 350°F. 

Spray a 9x13” casserole pan with nonstick spray. Add ½ cup of enchilada sauce to the bottom of the pan and spread evenly (use enough sauce to cover the bottom of the pan). 

If using corn tortillas, warm the tortillas wrapped in a damp paper towel in microwave for 30 seconds. This will make them more pliable and easy to roll. 

Coat the inside of a tortilla with 2-3 tablespoons of enchilada sauce. Add ¼ cup of meat and a ¼ cup of cheese. Roll the tortilla tightly and place in the baking pan seam side down. Continue until all tortillas have been filled.

Spread the remaining enchilada sauce over the top of the prepared enchiladas. Spread any leftover taco meat on top of the enchiladas and then cover with the remaining cheese.

Cover pan with aluminum foil and bake for 20 to 25 minutes, until hot and cheese is melted. Let rest on counter 5 minutes before serving.