Preheat your oven to 450°F (232°C).

In a large skillet, heat over medium-high heat and add the lean ground beef, cooking until evenly browned, about 6-8 minutes. Stir in the taco seasoning and enchilada sauce, allowing to simmer for 2-3 minutes.

Warm the tortillas by stacking them, wrapping in a damp paper towel, and microwaving for 30-60 seconds.

Brush one side of each tortilla with olive oil and place them oiled-side down on a large nonstick baking sheet.

On one half of each tortilla, add approximately 2 tablespoons of cheese and ¼ cup of the beef mixture; top with another 2 tablespoons of cheese and fold the tortilla.

Continue assembling all tacos in a single layer on the baking sheet.

Bake for 16 minutes or until golden brown and crispy.

Let the tacos cool for about 3 minutes before serving.