Brown ground beef and minced onion in a large skillet over medium heat.

Add seasoning mixture and water to the cooked beef. Then mix in the petite diced tomato and diced green chiles. Let it simmer for 10-15 minutes or until liquid cooks down.

Spray 9x13 baking dish with non-stick cooking spray. Spread about 1/3 of the enchilada sauce in the bottom of the pan.

Assemble the enchiladas when the liquid has cooked down. Scoop about 1/3 cup of beef mixture to the middle of the tortilla, followed by cheese. Then, roll the enchilada up and place it seam down in the 9x13 pan. Continue until you have used up all of the beef mixture or you run out of room in your dish.

Pour the green enchilada sauce over all of the enchiladas. You will want to use a rubber spatula to spread it around so it covers the entire surface. Top with the remaining cheese; should be about ½ cup.

Cover your pan with foil. Tent the foil so it does not touch the cheese. Bake covered at 400° for 20 minutes. Remove foil, bake for 15-20 more minutes or until bubbly and cheese begins to brown around the edges.