Use purchased Mexican-style stewed tomatoes, salsa, or salsa verde as a sauce. Spread about ½ cup tomatoes or salsa in the baking dish and top enchiladas with enough tomatoes or salsa to cover enchiladas as desired. Bake in a 350°F oven until heated through. Sprinkle enchiladas with desired cheese; bake, uncovered, 5 minutes more or until cheese is melted or Cotija cheese, if using, is softened and lightly brown. Makes 8 servings.