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Ingredients
  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cans (14-½ ounces each) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ¼ 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
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