Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.

Heat the leftover taco meat in a skillet over medium heat until warmed through.

Warm the corn tortillas in the microwave or a dry skillet to make them pliable.

Spoon a small amount of taco meat onto each tortilla, followed by a sprinkle of shredded cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture evenly over the enchiladas in the dish.

Top with additional shredded cheese and any extra taco meat if desired.

Cover the dish with foil and bake for 25-30 minutes, or until the eggs are set and the cheese is melted. Remove the foil during the last 5 minutes for a bubbly, golden top.

Garnish with your favorite toppings like chopped green onions, fresh cilantro, salsa, or sour cream before serving.