1/2 lb. ground beef
1/2 c. chopped onion
1 (14 oz.) can stewed tomatoes
1/2 c. enchilada sauce
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
6 (6 inch) tortillas
1 (3 oz.) pkg. cream cheese, softened
1 (4 oz.) can diced green chili peppers, drained
1/2 c. Monterey Jack cheese, shredded

In a skillet cook ground beef and onion until meat is brown; drain off fat. Stir in tomatoes, enchilada sauce, cumin, salt and pepper. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Pour half of meat sauce into a 12 x 7 1/2 x 2 inch baking dish.

Wrap the stack of tortillas in foil; warm in a 350 degree oven for 8 to 10 minutes. Spread warm tortillas with cream cheese; top with chili peppers. Fold tortillas in half; arrange over meat sauce in dish.

Pour remaining sauce down center. Cover and bake in 350 degree oven for 15 minutes. Uncover, sprinkle cheese over top. Return to oven; bake 5 minutes more until cheese melts. Makes 3 servings.