Beef & Rice Enchiladas

1 package (6-8 oz) Spanish rice & vermicelli mix
1 lb lean ground beef
2 cans (10 oz ea.) Enchilada sauce, divided
10 large corn tortillas, warmed
4 c. shredded cheddar cheese, divided

*Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over med. heat until no longer pink; drain. Stir in Spanish rice & 1 1/4 c. Enchilada sauce. Spoon about 2/3 c. beef mixture down the center of each tortilla. Top each with 1/3 c. cheese. Roll up.
*Place in a 13x9x2" pan. Top with remaining Enchilada sauce and cheese. Bake uncovered at 350 degrees for 8-10 min. or until cheese is melted.