FOR THE FILLING: Preheat oven to 350 degrees F, then lightly coat a 13"x9" baking dish with cooking spray.
In a large bowl measure out all the filling ingredients & stir together until well blended, then set aside.
Stack the tortillas on a large plate, then spoon 3/4 to 1 cup of the filling onto each tortilla, just off center & about 1 inch from the top & bottom edges.
Roll up each tortilla around the filling, then place, seam side down in the prepared baking dish.
FOR THE SAUCE: In a bowl stir together the cranberry sauce & salsa, mixing well.
Spoon the sauce evenly over the filled tortillas, then cover with a sheet of aluminum foil.
FOR THE CHEESE TOPPING: Bake the enchiladas for 45 minutes, then remove the aluminum foil & sprinkle the shredded cheese over the top.
Return enchiladas to the oven & bake another 5 to 10 minutes longer or until cheese is melted.
These enchiladas are more easily served when cut in half.