If you're using store-bought enchilada sauce, you can skip this step. However, if you prefer to make your own, combine diced tomatoes, chili powder, cumin, garlic powder, and salt in a saucepan. Simmer for 10-15 minutes until thickened.
In a large skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing.
Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a warm tortilla, fill it with a generous amount of shredded cheese, and roll it up tightly. Place it seam-side down in the baking dish. Repeat until all tortillas are filled.
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle an additional 1-2 cups of shredded cheese over the sauce for an extra cheesy finish.
Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with fresh cilantro, sour cream, or diced avocado if desired.
