Preheat your oven to 350 degrees.
In a skillet over medium heat brown the ground beef and drain well.
Add in 1 14 oz. can of chili with beans to your ground beef mixture then add in the tomatoes and ¼ cup of the red enchilada sauce and simmer until hot.
Spoon a small amount of the meat mixture onto each tortilla and top with a bit of cheese. Roll each tortilla and make sure to tuck the ends to help keep the filling inside. Place the tortilla seam-side down in the baking dish.
Once you’ve got all of the tortillas rolled up, pour the remaining red enchilada sauce over the top. You can use extra if you’d like or you can just use what you have left. It is a personal preference on how much sauce you like. Top with the remaining cheese.
Bake for about 20 minutes or until bubbly. Top with peppers, onions, black olives or whatever else may strike your fancy!