Microwave the rice according to the package instructions.
Preheat the oven to 375 degrees.
Brown the ground beef in a skillet over medium high heat until completely cooked through. Drain any excess grease.
Add the rice and ½ cup of the enchilada sauce to the meat, and stir to combine.
Fill the tortillas with the meat mixture, and add a tablespoon of cheese to each one. Roll the tortillas closed over the filling, and place seam side down in a 9x13 baking dish.
Top the enchiladas with the remaining sauce, and then the rest of the cheese.
Bake for 20 minutes.