1. Spread about 2 tablespoons cream cheese onto each tortilla; fold tortillas in half. Set aside. 2. In a 1 1/2 quart microwaveable casserole dish, crumble the ground beef or pork. Microwave, covered, on high for 3 1/2 to 4 1/2 minutes, until no pink remains, stirring once. Drain off fat. 3. Stir in undrained tomatoes, undrained chilis, enchilada sauce, and cumin. Cook, covered, on high for 5 to 7 minutes or until heated through. Spoon about three-fourths of the meat mixture into a 12x7x2 microwave safe baking dish. Arrange folded tortillas over meat mixture in the dish. Pour remaining meat mixture over tortillas. 4. Cover with waxed paper. Cook on high for 3 to 5 minutes or until heated through. Sprinkle with shredded cheese.