In a large skillet over medium heat, add the lean ground beef and cook for about 7-10 minutes, stirring occasionally, until fully browned and no longer pink. Drain any excess fat to keep the filling healthy. Stir in the chunky salsa and heat for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.

Preheat your oven to 350°F (175°C). Spread a thin layer of red enchilada sauce over the bottom of a 9x13-inch baking dish. Take an 8-inch tortilla, spoon a generous amount of the beef filling in the center, sprinkle with a handful of cheese, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly.

Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well coated. Sprinkle additional cheese on top for a cheesy, bubble-topped finish. Cover the baking dish with aluminum foil to trap the moisture, and bake in the preheated oven for 30 minutes.

After 30 minutes, carefully remove the foil, allowing the top to crisp up. Continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, creating a golden crust.

Once baked, remove the dish from the oven and let it cool for a few moments. Serve your delightful 5 Ingredient Beef Enchiladas warm, garnished with fresh cilantro, sour cream, or sliced avocado for an extra touch.