Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last.
I love this recipe because it is a very quick and easy way to make enchiladas.
The major difference is in the type of tortilla and how the tortilla and the fillings are served.
I add taco seasoning to the meat.
My son worked at a Mexican restaurant for years and gave me some tips.