Set your oven rack to the middle position and preheat to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium-high heat, break up and brown the ground beef until no pink remains, about 6 to 8 minutes. Drain off any excess fat from the pan.

Reduce the heat to low. Stir in 1 cup of the salsa into the cooked beef. Let it bubble gently for about two minutes. Remove the skillet from the heat, and stir in 1 cup of the shredded cheese until melted and incorporated into the beef mixture.

If using corn tortillas, wrap about four at a time in a damp paper towel and microwave for about 20 to 30 seconds until pliable. Flour tortillas can be used as is.

Lay a tortilla flat. Spoon about 1/4 to 1/3 cup of the beef and cheese mixture down the center. Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat until all the beef mixture is used or the pan is full.

Pour the remaining salsa evenly over the rolled enchiladas. Generously sprinkle the remaining 1/2 cup of shredded cheese over the top.

Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are lightly golden.

Let the enchiladas rest for about 5 minutes after removing from the oven. Garnish with optional cilantro and serve warm.