Preheat the ovem to 350°F. Pour 1/3 cup of sauce in a square 8 inch baking dish that’s been lightly greased. Heat the tortillas on a griddle until they’re soft and easy to fold. Put 3 tablespoons of the shrimp stew and 2 tablespoons of crumbled cheese in the middle of each tortilla, and then roll up like a taquito. Now place 6 enchiladas, with the fold upside-down, in the baking dish. Cover this layer with half of what’s left of the sauce and 1/4 cup of crumbled cheese. Repeat this with a final layer of sauce and cheese.