Spread about 2 tablespoons cream cheese onto each tortilla; fold tortillas in half. Set aside. In a 1½ quart microwaveable casserole dish, crumble the ground beef or pork.
Microwave, covered, on high for 3½ to 4½ minutes, until no pink remains, stirring once. Drain off fat. Stir in undrained tomatoes, undrained chilies, 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. Cover with waxed paper. Cook on high for 3 to 5 minutes or until heated through. Sprinkle with shredded cheese.