What you need:

1 pkg. McCormick® Enchilada Sauce Mix

1 ½ cups of water

1 1/2 cup of pasta tomato sauce, (Spaghetti Sauce)

1 lb. lean ground beef (or Venison, that's what I used)

8 flour tortillas

1 cup shredded Cheddar cheese

What to do:

Preheat oven to 350F.

In a medium sauce pan, stir the Sauce Mix, water and 1 1/2 cup pasta sauce. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Keep an eye on this.

While the sauce is thickening, brown the meat in large skillet on medium-high heat. Drain fat. Stir in ½ cup of the sauce that you've made.

Heat the tortillas in the microwave for about 20 seconds. You need them to be soft and flexible.

Using a square or rectangle dish, spoon a little of the sauce into the bottom of the dish and use a spoon or spatula to cover the bottom of the pan with sauce.

Spoon about 3-4 tablespoons of the beef filling into each tortilla.

Roll tortillas tightly; place seam-side down in the prepared pan.

Pour remaining sauce over enchiladas. Top with cheese.

Bake in 350°F oven 15 minutes or until sauce is bubbly and cheese is melted.