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Ingredients
- ½ cup soft cream cheese
- 4, 6 inch tortillas
- ¾ pound ground beef or pork
- 8 oz can stewed tomatoes
- 4 oz diced green chili peppers
- 1 tsp ground cumin
- ½ cup shredded cheese
Directions
- Spread about 2 tablespoons cream cheese onto each tortilla; fold tortillas in half.
- Set aside.
- In a 1½ quart microwaveable casserole dish, crumble the ground beef or pork.
- Microwave, covered, on high for 3½ to 4½ minutes, until no pink remains, stirring once.
- Drain off fat.
- Stir in undrained tomatoes, undrained chilies, 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.
- Cover with waxed paper.
- Cook on high for 3 to 5 minutes or until heated through.
- Sprinkle with shredded cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 262 | 70% |
| Total Fat 29.45g | 37% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 484mg | 20% |
| Potassium 437mg | 12% |
| Total Carbs 6.95g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.26g | 2% |
| Protein 20.9g | 33% |
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