Part 7/8:
To prepare the corn tortillas, microwave them wrapped in a damp paper towel for about 2 minutes. This keeps them pliable for rolling. Coat the bottom of a 9x13 baking dish with the remaining enchilada sauce and fill each tortilla with the beef mixture, rolling them up tightly.
Arrange them in the dish, pour over the remaining enchilada sauce, and top with another 1 cup of shredded cheddar cheese. Bake at 350°F for 20 to 35 minutes, depending on how crispy you like your tortillas. Serve with toppings like pinto beans, sour cream, and avocado for a final touch.