Oaxaca is very similar to feta, if you are having problems finding it.

Oaxaca is what they often use I think. It’s very stringy but does get a little chewy when it’s cooked I guess. It’s often used in queso fundido too.
I suppose it might also be something like this:
https://elmexicano.net/casero/#:~:text=Enchilado-,Casero%2520%C2%AE,to%2520all%2520authentic%2520Mexican%2520dishes.

Queso Oaxaca?

Maybe cotija? I think they have it at Giant.

I got back from Mexico last week, and I’m craving enchiladas. The ones I got there had some kind of chewy rather than melty cheese on the inside, and I didn’t think to ask what it was. Anyone know? I liked the texture and want to try to reproduce at home.