Brown and drain:
1-1/2 pounds hamburger
1 chopped onion
Add and simmer:
2 cups frozen corn
1 cup red enchilada sauce
16 oz can stewed tomatoes
1 Tablespoon Cumin
8 oz sliced mushrooms
While the sauce is simmering prepare 6 - 10" flour tortillas.
Mix together:
1 - 8 oz package cream cheese
1 large can diced Ortega Chilies
Spread 1/2 of each tortilla with the cream cheese mix, then fold the tortilla in half.:
In a 9" x 13" baking dish, layer,
1/3 sauce,
3 prepared tortillas
1/3 sauce,
3 prepared tortillas
1/3 sauce,
Sprinkle with
2 cups Mexican shredded cheese
Bake at 350° for 20 minutes, or until the cheese melts and the lasagna bubbling.
