Preheat oven to 350 degrees F. Set aside one cup of the shredded cheese to use as a topping.
Place eight tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 20 seconds. After removing from the microwave, keep covered with damp paper towel.
Pour approximately 1/4 cup of enchilada sauce into the bottom of a greased 7x11 inch pan.
Sprinkle a handful of cheese onto a warmed corn tortilla, then roll tortilla up tightly. Place into the sauce in the pan, seam side down. Repeat with remaining tortillas and cheese.
Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining one cup of cheese.
Bake for 20-25 minutes or until cheese is melted and sauce is bubbling. If desired, top with sour cream. Serve immediately.