In medium saucepan, bring water, butter, rice and Spanish sauce and chilies to a boil.
Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes or until rice is tender.
Let stand 10 minutes.
Place 3 flour tortillas on I5 1/2 X 10 1/2 X 1 inch jelly roll pan.
Spread heaping 1/3 cup rice mixture onto 1 tortilla, leaving 1/2 inch border around edge; top each with 1/4 cup cheese, then another tortilla.
Repeat with remaining tortillas.
Broil until each tortilla is lightly toasted and cheese is melted, turning once.