(adapted from Betty Crocker)
1 cup onion (chopped)
2 cloves garlic
1 tbsp chili powder
1 can (24 oz) undrained diced tomatoes
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
3 cups part-skim Mexican cheese blend
1 cup part-skim pepperjack cheese
4 oz fat-free cream cheese
Preheat oven to 350F. Heat onion, chili powder and garlic over medium heat in a large skillet for 5 minutes. Stir in all other ingredients except cheeses. Heat to a boil then reduce to low, cover and simmer for 30 minutes. Roll shredded cheese mixture (excluding cream cheese) into tortillas and line a 9X13 baking dish. Pour tomato mixture over tortillas. Spread dollops of cream cheese over top and bake for 15 minutes.
Serves 10 at 335 calories per serving.