In saucepan, combine sauce mix, tomato sauce and water. Bring to a boil; simmer 5 minutes. Set aside.
Brown meat; drain fat. Stir ½ cup sauce mix into meat.
Coat each tortilla with sauce. Spoon 3 tablespoons meat-mixture down center of each tortilla. Fold over tortilla sides. Place seam-side down in 12 x 7 baking dish. Spoon remaining sauce over enchiladas. Top with cheese.