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
1/4 tsp. salt
8 (6 inch) tortillas
3 oz. pkg. cream cheese, divided into 8 equal portions
4 oz. can diced green chilies
6 oz. shredded Monterey Jack cheese

Brown ground beef and onion. Stir in next 5 ingredients. Bring to boil. Reduce heat, cover, and simmer 5 minutes. Pour half the sauce into 8 x 11 inch baking pan. Spread each of the 8 tortillas (bottom half of each) with cream cheese and sprinkle with green chilies. Fold in half. Arrange over sauce in dish. Pour remaining sauce over top. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with 6 to 8 ounces shredded Monterey Jack cheese. Bake an additional 5 minutes.