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.