1 lb. ground beef
1/2 c. chopped onion
1 (14 1/2 oz.) can stewed tomatoes
1 can enchilada sauce
1 tsp. cumin
1/4 tsp. pepper
8-10 flour tortillas
8 oz. pkg. cream cheese
4 oz. can diced green chilies
Grated cheese

In skillet cook beef and onion until brown. Drain off fat. Stir in tomatoes, enchilada sauce, cumin, dash of salt, and pepper. Bring to a boil, reduce heat to a boil, reduce heat. Cover and simmer for 5 minutes. Pour half of the meat sauce in the bottom of a 13"x9"x2" pan. Spread cream cheese on tortilla and top with green chilies. Fold in half. Arrange tortillas on top of meat dish. Pour remaining sauce over tortillas. Sprinkle with cheese and place in oven at 350 degrees for 15 minutes.