Enchiladas Verdes

I made this new recipe this weekend and really liked it.

1 lb. ground beef
1 lg. onion, chopped
1 sm. garlic clove, minced
1/4 tsp. salt
2 cups shredded cheddar cheese
1 can (10 3/4 oz.) cream of chicken soup
1 pkg. (8oz.) Velveeta cheese, cubed
3/4 c. evaporated milk
1 can (4 oz.) chopped green chilies, drained
1 jar (2 oz.) diced pimientos, drained
12 corn tortillas
1/4 c. canola oil

In large skillet, cook beef, onion, garlic and salt over medium heat until meat is no longer pink. Stir in cheddar cheese; set aside.

Meanwhile, in large saucepan, cook and stir the soup, process cheese, and milk over medium heat until cheese is melted. Stir in chilies and pimientos. ( I did not use pimientos because I don't like them.

In large skillet, fry tortillas, one at a time in oil for 5 sec. on each side. I just used cooking spray and cooked them until they softened up. Drain on paper towel. Place scant 1/4 cup of reserved meat mixture down center of each tortilla. Roll up and place seam side down on greased 13x9 in. baking dish. Pour cheese sauce over top. Cover and bake at 350 degrees for 25-30 min. or until heated through.