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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.