Warm the enchilada sauce in a skillet over medium heat until steaming, about 3-5 minutes, stirring occasionally. This enhances the flavor and makes spreading easier.
1 cup enchilada sauce
Spread a thin layer of enchilada sauce evenly over the bottom of the baking dish to prevent sticking and add flavor.
1 cup enchilada sauce
Lay a tortilla flat on a clean surface, then spoon a few tablespoons of enchilada sauce onto it, spreading evenly with the back of a spoon. Add a portion of shredded cheese and optional cooked chicken or beans in the center.
8 pieces flour tortillas, 2 cups shredded cheese, 1 cup cooked chicken or beans
Roll the tortilla tightly around the fillings, then place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them close together.
8 pieces flour tortillas
Pour the remaining enchilada sauce over the assembled tortillas, ensuring they are fully covered. Sprinkle additional cheese on top.
1 cup enchilada sauce, 2 cups shredded cheese
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. Remove from oven and let rest a few minutes before serving.
