Preheat oven to 375°F. Bake tortillas on a tray for 3–4 minutes per side until edges are lightly crisp.

On one tortilla, spread a thin layer of enchilada sauce. Spoon on a generous amount of taco meat, leaving space at the edges.

Place another tortilla on top if layering (optional), or skip to topping. Spread more enchilada sauce over the meat layer.

Evenly sprinkle a blend of shredded cheddar and mozzarella. Cover to the edge, letting cheese melt down naturally.

Bake for 5–7 minutes or until cheese is fully melted and slightly bubbly, with a glossy, golden top.

Top center with diced tomatoes, chopped white onions, and sliced jalapeños — clustered in the middle as seen in the image.

Cut into 6 clean wedges. Serve immediately.