Brown a pound of ground beef with onion and garlic, Season to taste with salt and pepper, then add about a half a can of red enchilada sauce (enough to make it moist but not soupy). Spray a nonstick skillet with cooking spray and heat pan. Add corn tortillas, one at a time, and cook on each side for about 30 seconds (until soft and warm). Place a couple of tablespoons of meat mixture in the center of each tortilla with grated cheese as desired, and roll the tortilla up. Place in greased 1 1/2 quart casserole. Should make about 12 enchiladas. Pour 1 to 1 and 1/2 cans of red enchilada sauce (15 oz size-should be enough to keep them from drying out while in the oven) over the tortillas and cover with desired amount of cheese (depends on if you like them really cheesey or just barely topped). Bake at 350 degrees until hot and bubbling.