What goes into an enchilada is as important as the sauce. Flabby or flavorless fillings make enchiladas wimpy. Ground beef may be cooked with little or no seasoning and thrown into an enchilada. Ditto for chicken, boiled without seasoning and bland. Lot of restaurants use flavorless processed cheese because it melts so easily. I prefer the stronger flavor of real cheddar. Enchiladas filled with natural cheese must be baked for the cheese to melt. My fillings are carefully developed to impart great flavor to complement the sauce and the flavor of the spiced Texas Two-Step corn tortilla (here).