Santa Fe Enchiladas

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 can (12 ounces) tomato paste
1 cup water
1 envelope taco seasoning
10 flour tortillas (6 inches), warmed
1 jar (8 ounces) process cheese sauce
1 can (4 ounces) chopped green chilies

Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 4-1/2 to 6 minutes or until meat is no longer pink, stirring every 1-1/2 minutes; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 2-3 minutes or until heated through, stirring once.

Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 50 seconds; stir. Pour over tortillas.

Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 4 to 4-1/2 minutes or until heated through. Let stand for 5 minutes before serving. Makes 5 servings.