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Preheat the oven to 350°F. Start by preparing the rice mix according to the package directions. While the rice is cooking, heat a large skillet over medium heat. Cook the beef until it's no longer pink. Drain any excess grease, then add 1-¼ cups of the enchilada sauce and the cooked rice mix.
Place tortillas on a clean work surface. Spoon about ⅔ cup of the beef mixture down the center of each tortilla. Add 1 tablespoon cheese to each, and roll the tortillas closed. Tuck the filled tortillas, seam side down, into a 13x9-inch baking dish. The enchiladas will be nestled right next to each other, and that's OK. Editor's Tip: To keep the enchiladas from sticking to the baking dish, spread ¼ cup of the enchilada sauce over the bottom before you add the filled tortillas. The sauce will act as cooking spray.
When all the tortillas are filled and placed in the dish, pour just enough of the remaining sauce to coat the enchiladas without spilling over on the sides. This will keep them from getting soggy. Sprinkle cheddar cheese on top. Bake the enchiladas, uncovered, for 20 to 25 minutes, until the cheese is melted. Let the enchiladas cool for at least five minutes before dishing them out with a spatula.