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In a skillet over medium heat, cook ground beef until fully browned. Drain excess fat if needed.
Stir in taco seasoning, tomato sauce, and enchilada sauce. Reduce heat and let simmer for 15–20 minutes, until thick.
Remove from heat and stir in shredded cheddar and American cheese until melted and combined.
Warm tortillas in the microwave or skillet.
Spoon chili cheese mixture into the center of each tortilla and roll tightly into burritos.
Optional: toast in a dry skillet for a crisp exterior.
Serve immediately, or wrap and freeze for later.