Microwave the tortillas for 30 seconds, flip, and microwave for another 30 seconds. Corn tortillas should be wrapped in a damp paper towel before heating but flour tortillas can simply be microwaved on a plate.
Place filling and 2 tablespoons of cheese in the middle of each tortilla and roll up tightly, placing the rolled tortilla seam-side down in the prepared baking dish.
Cover the rolled tortillas with the remaining enchilada sauce and sprinkle with an even layer of cheese. Bake uncovered for 20 minutes until the cheese is golden and bubbly.