Preheat the oven to 375° F. Spray a 9x13 baking dish with cooking spray.

In a large skillet, brown ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.

Spread 1/2 cup of the enchilada sauce evenly in baking dish.

Meanwhile in a small skillet, lightly fry corn tortillas in hot vegetable oil. Tortillas should still be pliable for rolling. Set tortillas aside with paper towels between each layer.

Spread 1/4 cup beef mixture down center of each tortilla; add 1 tablespoon of the shredded cheddar cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce and cheese.

Bake 30 minutes or until hot and bubbly. Let rest for 5 minutes before serving.