Shelly's Recipe

FOLD-OVER TORTILLA BAKE

Category: Ground

1 lb ground beef
1 large onion, chopped
2 cans (141⁄2 oz each) stewed tomatoes
1 cup enchilada sauce
1 to 2 tsp ground cumin
1⁄2 tsp salt
1⁄4 tsp pepper
12 flour or corn tortillas (6 inches)
2 pkg (3 oz each) cream cheese, softened
1 can (4 oz) chopped green chilies, drained
1 cup (4 oz) shredded Monterey Jack cheese

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, cumin, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Pour half into a greased 13 by 9 by 2 inch baking dish; set aside.

Stack the tortillas and wrap in foil; warm at 350 for 8-10 minutes. Spread warm tortillas with cream cheese and top with chilies; fold in half.

Arrange folded tortillas over meat sauce; pour remaining sauce over top. Cover and bake at 350 for 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Serves 6