Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
Instructions Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds in each side. Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan.
Use a good quality brand low carb tortillas, like woolworths or Mission. Some brands fall apart when you add the filling to it. Unlike traditional enchiladas, I recommend you go lighter on the sauce, and keep the edges dry. This will ensure they hold their shape the entire time.
To Make Ahead: Cheese enchiladas can be prepared several days in advance, if desired. For best results, place enchiladas in baking dish, and store in the fridge, separately from the sauce. Alternately, assemble the entire dish, with sauce on top, a few hours in advance. To Freeze: Assemble enchiladas then cover in plastic wrap and tinfoil.