Preheat the oven to 350°F (175°C).

Heat oil in a skillet over medium heat. Add the ground beef and cook for 8-10 minutes, breaking it apart with a spoon, until browned and fully cooked. Stir in about 10% of the enchilada sauce and cook for 1-2 minutes more.

Optional (recommended if cooking for multiple days, as it improves tortilla texture): Heat a dry skillet over medium heat. Toast each tortilla for 20-30 seconds per side, until fragrant but still pliable. Transfer immediately to a clean kitchen towel, stacking and covering to keep warm.

Set up your assembly station with the tortillas, beef mixture, half of the cheese, and a baking dish.

Fill each tortilla with an even portion of the beef mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.

Once all of the enchiladas are assembled, pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.

Bake for 20 minutes, or until the cheese is melted and bubbly. Serve.