Fold-Over Enchilada Bake

Ingredients

• 1 lb ground beef
• 1 large chopped onion
• 1/2 cup minced onion (reserved)
• 2 garlic cloves, minced
• 2 jalapeno peppers (optional) or 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 seasoning salt
• 1/4 teaspoon pepper
• 8 (6 inch)  flour tortillas or 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 jalapeno jack cheese
• 2 green onions, sliced
• sour cream (to garnish)

Directions

1. 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. 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. 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. 4

   Let sit for 5 minutes.

5. 5

   Serve with sour cream and chopped cilantro.