Ingredients:
- 1/2 cup soft cream cheese
- 4 6-inch tortillas
- 3/4 pound ground beef or pork
- 8 ounces can stewed tomatoes
- 4 ounces can diced green chile peppers
- 1/2 cup enchilada sauce, mild
- 1 teaspoon ground cumin
- 1/2 cup shredded Monterey jack cheese, Mexican style
Preparation:
Spread about 2 tablespoons cream cheese onto each tortilla; fold tortillas in half. Set aside.In a 1 1/2 quart microwaveable casserole dish, crumble the ground beef or pork. Microwave, covered, on high for 3 1/2 to 4 1/2 minutes, until no pink remains, stirring once. Drain off fat.
Stir in undrained tomatoes, undrained chilis, enchilada sauce, and cumin. Cook, covered, on high for 5 to 7 minutes or until heated through. Spoon about three-fourths of the meat mixture into a 12x7x2 microwave safe baking dish. Arrange folded tortillas on top of the meat mixture. Spoon remaining meat mixture over the tortillas.
Cover with wax paper. Cook on high for 3 to 5 minutes or until heated
through. Sprinkle with shredded cheese.
Serves 4.
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