Warm the corn or flour tortillas before folding to prevent them from cracking.

1/2 lb. ground beef
1/2 c. chopped onion
1 (14 1/2 oz.) can stewed tomatoes
1/2 c. enchilada sauce
1 tsp. ground cumin
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. shredded Monterey Jack cheese (2 oz.)

In a skillet cook ground beef and onion until meat is brown; drain off fat. Stir in the tomatoes, enchilada sauce, cumin, 1/4 teaspoon salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Pour half of the 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 chilies. Fold tortillas in half. Arrange folded tortillas over meat sauce in dish; pour remaining sauce down the center. Cover and bake in 350 degree oven for 15 minutes. Uncover; sprinkle cheese over top. Return to oven and bake 5 minutes more or until cheese melts. Makes 3 servings.