Preheat over to 350 degree. Pour ¼ to ½ cup enchilada sauce to coat bottom of baking dish.
Fill each tortilla with a generous amount of cheese and roll. I use about 4-4.5 of the 6 cups on the inside of the tortillas.
Lay each filled tortilla in baking dish seam side down.
Pour the remainder of the enchilada sauce evenly over the tortillas.
Top with the remaining 1.5-2 cups cheese.
Bake on 350 degrees for about 25 minutes (cheese should be golden brown).
Note: This recipe is super versatile if you want to add in any other goodies. I have added beans, carrots, shredded chicken (cooked).