Preheat oven 350 degrees F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, 1/2 cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
Spread 1/2 cup salsa in the bottom of the prepared baking dish. Place 1/3 cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!