1 onion, chopped
1 cloves garlic, minced
1/2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. olive or vegetable oil
24 corn tortillas
1 pkg cream cheese
2 cups shredded cheese (casserole, mexican, or monterey jack)
1 can enchilada sauce
Heat oil & saute onions & garlic until soft.
Add grillers and spices, saute until warm.
Preheat oven to 350.
in a 9x13 casserole dish, pour a small amount of enchilada sauce & spread around.
Heat the corn tortillas, 6 or so at a time, wrapped in a damp paper towel for 45 seconds to soften.
Take a corn tortilla, & put somme meat mixture, some shredded cheese, and some cream cheese in it. Roll it up & put it seam-side down in the pan.
Repeat until the pan is full, or you are out of ingredients.
Pour the rest of the enchilada sauce over the enchiladas, and cover with the remaining shredded cheese.
Bake for 30 minutes, and serve.