Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Soft cream cheese

  2. 4 Tortillas

  3. 3/4 lb 340g / 11oz Ground beef or pork

  4. 1 Stewed tomatoes

  5. 1 Diced green chili peppers

  6. 1/2 cup 118ml Enchilada sauce - mild

  7. 1 teaspoon 5ml Ground cumin

  8. 1/2 cup 73g / 2.6oz Shredded Monterey jack cheese - Mexican style

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Spread about 2 tablespoons cream cheese onto each tortilla; fold tortillas in half. Set aside.

  2. In a 1 1/2 quart microwaveable casserole dish, crumble the ground beef or pork. Microwave, covered, on high for 3 1/2 to 4 1/2 minutes, until no pink remains, stirring once. Drain off fat.

  3. Stir in undrained tomatoes, undrained chiles, enchilada sauce, and cumin. Cook, covered, on high for 5 to 7 minutes or until heated through. Spoon about three-fourths of the meat mixture into a 12x7x2 microwave safe baking dish. Arrange folded tortillas over meat mixture in the dish. Pour remaining meat mixture over tortillas.

  4. Cover with waxed paper. Cook on high for 3 to 5 minutes or until heated through.

  5. Sprinkle with shredded cheese.


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