Fold-over Enchilada Bake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 large chopped onion
• 1/2 cup minced onion (reserved)
• 2 garlic cloves, minced
• 2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
• 1 (10 ounce) can ro-tel tomatoes
• 1 (14 ounce) can stewed tomatoes
• 1 (10 ounce) can enchilada sauce
• 2 tablespoons of mccormick taco seasoning
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas
• 2 (3 ounce) packages cream cheese
• 2 (4 ounce) cans chopped green chilies, drained
• 1 (4 ounce) can sliced black olives
• 8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
• 2 green onions, sliced
• sour cream (to garnish)

Recipe

• 1 in a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. salt and pepper can be adjusted to your taste. bring to a boil, reduce heat; cover and simmer for 20 minutes. the longer you simmer, the better the sauce gets, water can be added if gets too thick. pour half of the sauce into a greased 13-in. x 9-in. x 2 inches baking dish; set aside.
• 2 stack totillas and wrap in foil: warm at 350 oven for 15 minutes. i put my tortillas in wax paper and heat in the microwave for 1 minute to save time. spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
• 3 arrange folded tortillas over the meat sauce; pour remaining sauce on top. cover and bake at 350 oven for 25 minutes or until hot. uncover and sprinkle with grated cheese and sliced olives. bake 5 minutes longer or until cheese is melted. take out and add sliced green onions.
• 4 let sit for 5 minutes.
• 5 serve with sour cream and chopped cilantro.