Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.

In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Once fully cooked, drain excess fat and reduce heat to medium-low.

Stir the salsa into the cooked beef and heat for 2–3 minutes. Remove from heat.

Spread half of the enchilada sauce in the bottom of the prepared baking dish.

Warm the tortillas according to package instructions. Spoon about ¼ cup of the beef mixture onto the center of each tortilla. Top with a heaping tablespoon of shredded cheese.

Roll the tortillas tightly and place them seam side down in the baking dish over the sauce.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the rest of the cheese. Cover tightly with foil and bake for 30 to 35 minutes, until the cheese is bubbly and melted.

Let the enchiladas rest for 5–10 minutes after baking to set. Slice and serve hot.