Preheat oven to 350F. Saute meat in skillet. Drain if necessary. Combine enchilada seasoning mix, soup, water and Velveeta cheese. Cook until cheese is melted and ingredients are mixed thoroughly, about 20 minutes.
Run warm water over the tortillas and dry them. Fill with the meat mixture and roll. Spray a Pyrex pan with cooking spray. Warm the chili and pour over all the tortillas filled with meat mixture.
Sprinkle shredded Velveeta cheese on top. Serve hot.
Cajun Country -- New Iberia, Louisiana