Preheat oven to 350°F. Coat a 13 x 9 baking dish with a nonstick spray and set aside. Coat a large skillet with nonstick spray and place over low heat. Add the onions, cover, and cook for 8-10 min or until translucent. If needed add water to prevent onions from scorching. Add the chili powder and cumin, and stir to coat the onions with the spices. Add tomatoes, stir to mix well and cook for 5 min. Remove half of the tomatoes from the skillet and reserve. Remove the skillet from the heat; add the cooked ground beef and 1/2 of the Monterey Jack cheese. Stir to mix.
Lay the tortillas on a work surface. Spoon the beef mixture down the center of eacg tortilla. Roll the tortilla around it. Place, folded side down, in the prepared baking dish. Spoon the reserved tomato mixture over each enchilada and sprinkle evenly with the remaining 1/2 cup of Monterey Jack cheese.
Bake for 25 to 30 min, or until bubbly.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.