Preheat oven to 350ºF. Add 1/4 cup of enchilada sauce to the bottom of a large baking dish and spread it evenly over the entire surface.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with about 3 tablespoons of shredded cheese. Roll the tortillas tightly to close and place in the prepared baking dish seam side down.
Pour the remaining 1 cup enchilada sauce over the tortillas, top with the remaining shredded cheese, and bake for 15-20 minutes, or until the cheese on top has melted.
Serve immediately and garnish with desired toppings.
Notes
Enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.
Cheese: I used a shredded Mexican-blend cheese, but you can use whatever cheese you have in the fridge. Cheddar, Monterey jack, and mozzarella are all great options.
Flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need a little more shredded cheese and enchilada sauce.