Source of Recipe
List of Ingredients
1 pound ground beef
1 cup onion
2 cans (14 ½ ounce each) stewed tomatoes
1 cup enchilada sauce
1 to 2 teaspoons ground cumin
½ teaspoon salt
12 six inch flour or corn tortillas
6 ounces of softened cream cheese
1 can (4 ounces) chopped green chilies drained
1 cup (4 ounces) shredded Monterey Jack cheese
In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer for 5 minutes. While sauce is simmering, wrap the stack of tortillas in foil; warm at 350° for 8 minutes. Pour about half of the sauce into a 13 x 9 inch baking dish.
Spread the warm tortillas with the cream cheese and put green chilies on one half. Fold other half over and place in dish with the sauce. Spoon the remaining sauce over top.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese; heat in oven for 5 minutes more or until cheese melts.