Put a very thin layer of enchilada sauce down and cover it with corn tortillas. Sprinkle 1/3 of the meat over the tortillas followed by 1/4 of the cheese. Pour about 1/4 of the sauce over the top evenly. Repeat two more times. For the top, on top of the corn tortillas, spread the remaining enchilada sauce and sprinkle with the remaining cheese. Bake in a preheated 350 degree oven for 30-45 minutes or until golden and bubbling. Garnish with any or none of the optional toppings.