Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1 1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
Place in an ungreased 13 x 9 x 2 inch baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 degrees for 8-10 minutes or until the cheese is melted.
Originally Submitted
4/21/2008
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