Enchiladas

Stir sauce mix, water and tomato sauce in medium sauce pan. Bring to boil. Reduce heat and simmer for 5 minutes or until thickened, stirring occasionally.

Brown meat in large skillet on medium to high heat. Drain fat. Stir in 1/2 cup of the sauce (1 cup of sauce if doubling beef). If you are making chicken enchiladas, boil chicken for 15 minutes or until fully cooked. Drain and let cool for about 10 minutes. Shred chicken, add in 1/2 cup sauce to chicken. (1 cup of sauce if doubling chicken)

Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortilla tightly. Place seam-side down in greased 9x13 baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.

Bake at 350 degrees for 15 minutes or until sauce is bubbly and cheese is melted.