Preheat oven to 350º, and get out whatever baking dish you want to use.
Take each individual corn tortilla and run it under tap water; just to get each side wet. Put, now wet, tortillas on a plate or mat.
Heat a griddle, large pan, or cast iron skillet on a stovetop on low heat.
Place tortillas on warm griddle. Wait about 10 seconds, then flip for another 5-10 seconds. If they start to bubble, get them off the heat; you just want to warm them up and make them pliable. Set aside once warmed.
When you're ready to build your enchiladas: take one tortilla and put the cheese stick on the bottom 1/4 of it, horizontally. Fold the bottom edge of tortilla over the cheese and roll it up.
Carefully place each rolled enchilada in baking dish.
Repeat with remaining enchiladas.
Cover enchiladas with desired amount of shredded cheese. (Optional, sprinkle diced onion and/or smother with red chile sauce)
Bake for 15-20 minutes, or until cheese is melted and bubbly.