Brown ground beef, drain and put in bowl. Add both cans of chili with beans and taco seasoning mix. (If meat/chili/seasoning mixture is too dry, add a couple of teaspoons of water or enchilada sauce-the mix should be loose but not runny or watery).
Heat tortillas (6 at a time is best) in microwave for about 30 seconds or until warm and flexible. Spoon about 2 teaspoons mixture into tortilla and roll up. Put in pan seam side down. After making 12, if you have filling leftover, spread evenly on top of entire dish. Top with enchilada sauce and shredded cheese.
Bake at 350°F for approximately 25-30 minutes or until cheese is melted and dish is bubbly.