| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Casseroles, Hamburger, Microwave, Mexican, Pork | 4 | Servings |
INGREDIENTS
| 1/2 | c | Soft cream cheese |
| 4 | 6-inch tortillas | |
| 3/4 | lb | Ground beef or pork |
| 8 | oz | Can stewed tomatoes |
| 4 | oz | Can diced green chili peppers |
| 1/2 | c | Enchilada sauce, mild |
| 1 | ts | Ground cumin |
| 1/2 | c | Shredded Monterey jack cheese, Mexican style |
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 chilis, 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. Sprinkle with shredded cheese. Recipe by: Tasty Timesaving cookbook Posted to MC-Recipe Digest V1 #537 by "Stephens, Diana" <Diana.Stephens@Coors.com> on Mar 22, 1997
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