In a skillet over medium-high heat, cook the ground beef, using a spatula to break it into small crumbles. Season with salt and pepper.

Once fully browned, remove from the stove and set aside.

While the beef is cooking, grate your cheddar cheese and chop your onion.

In a cast iron skillet or saucepan, heat the red enchilada sauce until it’s hot and bubbly.

Dip each corn tortilla briefly in the hot enchilada sauce to soften it. Let it soak for a few seconds, just until pliable, but not falling apart.

Place the softened tortilla directly on an oven-safe plate.

On top of the first tortilla, spoon a portion of the ground beef, sprinkle some cheese, and scatter chopped onions.

Repeat with another sauce-dipped tortilla, more beef, cheese, and onions—creating a stack of 3 or 4 layers depending on your appetite.

Repeat this process to create 4 total servings on individual oven-safe plates or on a large baking sheet.

Place the plates or tray in a 350°F (175°C) oven for 10–15 minutes, just until the cheese is melted and bubbling.

Optional: Top each enchilada stack with 1–2 freshly fried eggs.

Let the enchiladas sit for 2–3 minutes before serving.