Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the lean ground beef for 5-7 minutes, stirring frequently until browned.

Stir in the chunky salsa and half of the red enchilada sauce, cooking for another 2-3 minutes.

Pour a thin layer of the remaining enchilada sauce into a 9x13-inch baking dish.

Fill each tortilla with the beef mixture and shredded cheese, then roll tightly and place seam-side down in the dish.

Cover the enchiladas with the remaining sauce and sprinkle the rest of the cheese on top.

Cover with foil and bake in the preheated oven for 25-30 minutes; remove foil and bake for an additional 10 minutes.

Let the enchiladas rest for about 5 minutes before serving.