Heat a small skillet over medium heat. Pour in the oil and let the oil heat to 350℉. You can test the temperature by dipping a tortilla in the oil, when it bubbles around the tortilla the oil is ready.
Carefully lay tortillas, one at a time, in the oil. Frying briefly for 10-15 seconds, then carefully turn the tortilla, using tongs, to fry the other side for another 10-15 seconds.
Remove the tortillas from the oil and place on a plate, stacking the tortillas that have been fried.
Preheat the oven to 350℉.
Pour 1/4 cup of enchilada sauce into a 3 quart baking dish, just enough to coat the bottom of the dish.
Working with one tortilla at a time, coat with the enchilada sauce, either by dipping the tortilla into the sauce, if it sauce is in a skillet. Or brush the sauce onto the tortilla if using sauce from a jar/can.
Add approximately 2 tablespoons of filling of choice. If using meat you can sprinkle with a small amount of shredded cheese as well.
Roll the tortillas so that the filling is rolled inside.
Place the rolled enchilada into the baking dish with the seam side down, this helps the enchiladas hold their shape.
Continue until the baking dish is filled with enchiladas.
Pour remaining enchilada sauce over the top of the rolled enchiladas.
Top with 4 ounces of shredded cheese.
Bake for 10 minutes, until the cheese is melted and enchiladas are warmed through.