Enchiladas Cream Cheese

Heat a large skillet over medium-high heat and brown the hamburger, breaking it apart as it cooks, until no pink remains (about 5–7 minutes). Drain excess fat if needed.

Add the diced garlic and chopped onion to the cooked hamburger, stirring constantly until the onion softens (about 3–4 minutes).

Stir in the cumin and cook for about 1 minute until fragrant.

Add the can of crushed tomatoes, mild red enchilada sauce, and diced green chilis to the skillet and mix well. Simmer for 5 minutes to blend the flavors.

Cut the cream cheese into small cubes and add it to the meat sauce, stirring gently until the cream cheese melts completely (about 2–3 minutes).

Pour about one-third of the sauce into the bottom of a 9x13-inch baking dish, spreading it evenly.

Warm the flour tortillas in a dry skillet or microwave to make them pliable and easier to roll.

Spoon about 3 tablespoons of the meat and cream cheese mixture down the center of each tortilla, sprinkle with a small handful of the Colby and jack cheese mixture, then roll tightly and place seam-side down in the baking dish.

Pour the remaining sauce over the rolled enchiladas, covering them evenly.

Sprinkle the remaining Colby and jack cheese mixture generously over the top of the enchiladas.

Bake in a preheated 350°F oven for 25–30 minutes until the cheese is melted, bubbly, and lightly golden.

Remove from the oven and let rest for 5 minutes before serving.