We only had giant burrito shells on hand so I baked for 30 min with the last 2 min under the broiler. I also added a small can of mild red enchilada sauce to the mixture because I had it. Only because I didn't want to fuss with using a partial block of cream cheese I used 3 10oz cans instead of 2 12.5. I think if I had the right size shells this would make a really good recipe to freeze and cook however many you wanted to eat as you wanted to pop them into the oven. They were perfect "spiciness" for someone who doesn't like "spicy" too so if you wanted hotter you could increase the cumin and chili powder amounts or dice in some jalapenos.
