Enchiladas Verdes

My husband is obsessed with Enchiladas. He could seriously eat them 5 days a week, with steak being served the other 2 nights, and he'd be a happy man. While I don't hate Mexican food, I kinda tolerate it. Over the years, I have made many different enchilada recipes. His favorite for a loooong time (and still MY favorite) is Kraft's Cream Cheese Chicken Enchiladas. They are VERY good. About 6 months ago, I tried a new recipe...Betty Crocker's Chile-Chicken Enchiladas, and that is now his new favorite. I came across this Verdes recipe on another blog, and she said it was her family's favorite (she having tried about as many different types as I have), so I thought I'd try it. Hubby really liked it, but Betty Crocker is still his favorite! This was very good news for me since, while this particular recipe wasn't at all difficult to make, it was quite that pain-in-the-butt. I think it would definitely be easier to make the second time around though since I'd know just how long everything cooks for. So, here's the recipe for tonight's very tasty dinner:

'Enchiladas Verdes'

Source: Taste of Home

1 pound lean ground beef (90% lean)

1 large onion, chopped

1/4 teaspoon salt

1 small garlic clove, minced

1 cup (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) VELVEETA Pasteurized Prepared Cheese Product, 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

Heat oven to 350. In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 brown. Drain on paper towels. Spoon about 1/4 cup of 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 for 25-30 minutes or until heated through.