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Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick spray.
Spread ¼ cup of enchilada sauce in a thin layer in the bottom of the baking dish. Set aside.
In a large skillet, cook beef until no longer pink. Drain off the excess fat, return the beef to the skillet, and stir in ¾ of the enchilada sauce and ½ cup of the cheese.
Arrange 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
Top with half of the meat mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
Cover with foil and bake for 30 minutes.
Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melts and the casserole is hot and bubbly).
Garnish with optional toppings, if desired, and serve!