1. Preheat oven to 350°F. Mix water, tomato paste and Enchilada Sauce Spices & Seasonings in 2-quart saucepan until well blended. Bring to boil on medium heat. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
2. Meanwhile, brown ground meat in large skillet on medium-high heat. Drain fat, if desired. Stir in 1 cup of the cheese.
3. Pour 1 cup of the enchilada sauce into 13x9-inch baking dish. Coat each tortilla in remaining sauce. Spoon meat mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in baking dish. Spoon remaining sauce over enchiladas.
4. Bake 15 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer or until cheese is melted.
Variation: Prepare as directed, using 2 1/2 cups shredded cooked chicken or beef in place of the ground beef.