1 pound ground beef
1 cup chopped onion
2 cans (14-1/2 ounces each) stewed tomatoes
1 cup enchilada sauce
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 flour or corn tortillas (6 inches)
6 ounces cream cheese, softened
1 can (4 ounces) chopped green chiles, drained
1 cup shredded Monterey Jack cheese
Minced fresh cilantro, optional
In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13×9-in. baking dish. Set aside.
Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.