»prepare sauce: 1 1/2 cup water, tomato sauce, and sauce mix. Bring to a boil and whisk occasionaly until thickened. if making a bigger batch, you will need to double this and so on.

»boil noodles for 9-10 mins or until just under cooked. Drain and lay flat.

»brown meat and drain fat. add onions, chilis, rice, and 1/2 cup or so of sauce. start slow you only want enough to bind it together, not become soupy. season with spice blend to taste.

»spoon some sauce into the bottom of an appropriate sized casserole dish.

»spread a layer of cream cheese over each noodles. thickness is up to you.

»spread meat mixture onto noodles over the cream cheese. top with mozzarella. roll up and place seam side down in dish. repeat.

»spoon enchilada sauce on each roll, just enough not to smother. top with colby jack cheese.

»cover and bake at 375° for 20-30 mins, uncovered for 5-10 mins until heated though and cheese is melted.

»garnish with lettuce, tomato, green onion, sour cream and/or avacado.