In a small fry pan, heat 1 inch of frying oil. Fry the tortillas in the hot oil until leathery, but still pliable. Drain on paper towels.
Spread a small amount of sauce across the bottom of each baking dish. Reserve 2 cups of cheese for topping. Place a small handful of cheese down the center of each tortilla, roll and place seam side down in greased baking dish. Pour the sauce over the tops of rolled tortillas.
To freeze: wrap, label, and freeze prior to baking. To serve, bake according to recipe instructions, adding 5 to 7 minutes if baking from frozen.
You can also package the enchiladas into smaller, microwaveable dishes to pack for work lunches. You can cook the enchiladas in the microwave for 2-3 minutes for an individual serving.