Enchilada Assembly: Measure heaping ½ cup meat mixture into tortilla. Roll and place into 9x13 casserole dish, seam side down. Repeat until mixture is gone, should make about 6 enchiladas.
Add the remaining enchilada sauce over the top of your rolled enchiladas. Top with 1 ½ cup shredded cheese. Place into the already preheated oven and bake for 30 minutes.