Fold-Over Tortilla Bake


  • 1 pound floor beef
  • 1 cup chopped onion
  • 2 cans (14-1/2 ounces every) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons floor 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 inexperienced chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • Minced recent cilantro, non-obligatory

✨ Instructions:

In a big skillet, cook dinner floor beef and onion till beef is not pink, breaking it into crumbles; drain. Stir within the tomatoes, enchilada sauce and seasonings. Deliver to a boil. Scale back warmth and simmer, lined, for five minutes. Pour half the meat sauce right into a 13×9-in. baking dish. Put aside.
Wrap the stack of tortillas in foil; heat at 350° for 8-10 minutes. Unfold every heat tortilla with cream cheese and high with chiles. Fold tortillas in half. Prepare folded tortillas over meat sauce; pour remaining sauce over high.
Cowl and bake at 350° for quarter-hour. Sprinkle with cheese; bake till cheese is melted, about 5 minutes longer. If desired, high with cilantro.
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