Fayla's Fabulous Food Calendar

Enchiladas Verdes

1 large onion, chopped
1 pound lean ground beef
1 small garlic clove, minced
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 ounces) chopped green chilies, drained
1 jar (2 ounces) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil

Directions
In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside. Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos. In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through.
Yield: 6 servings.