Beef ‘n’ Rice Enchiladas

Directions

1. Preheat oven to 350°. Prepare rice mix according to package directions using butter, water and diced tomatoes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
2. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up.
3. Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered until the cheese is melted, 20-25 minutes. If desired, serve with cilantro and sour cream.