1/2 lb. ground beef
1/4 chopped onion
1 (14 oz.) can stewed tomatoes
1 (4 oz.) can diced green chili peppers, drained
1 tsp. cumin
1/4 tsp. pepper
1/2 c. mild enchilada sauce

Simmer 5-10 minutes. Spread softened cream cheese over 8 warmed flour tortillas. Fold into halves and then half again. Place beef mixture in casserole dish. Arrange tortillas over top and bake uncovered for 15 minutes. Sprinkle with 1/2 cup Monterey Jack cheese (shredded). Bake 5-10 minutes or until cheese is melted.