Cream Cheese Beef Enchilada Casserole

Preheat oven to 350 degrees.
Brown the ground beef in a large skillet over medium-high heat. Drain and return to the skillet. Pour enchilada sauce, diced tomatoes with green chilies, corn, and spices into the skillet. Give everything a good stir with a wooden spoon and simmer for 5 - 10 minutes.
1 lb Ground Beef, 1 10 oz Diced Tomatoes with Green Chiles, 1 11 oz Corn, 2 cups Enchilada Sauce, 1 tsp Cumin, 2 tsp Chili Powder, 1/4 tsp Salt, 1/2 tsp Pepper, 1/2 tsp Garlic Powder
Spread 1 oz of cream cheese over half of each tortilla and fold in half.
8 8" Flour Tortillas, 8 oz Cream Cheese
Add ½ cup of the meat mixture to the bottom of a 9 x 13 prepared baking dish—layer four tortillas over the bottom of the pan.
Spread ⅓ of the beef mixture over the tortillas. Add the remaining four tortillas and cover with the rest of the beef mixture.
1 1/2 cup Colby Jack Cheese
Sprinkle the cheese over the top of the casserole.
Cover and bake for 30 minutes. Remove the cover and bake for 5 minutes or until the cheese is melted and bubbly.
Garnish with green onions and cilantro.
Cilantro, Green Onion