Source: Taste of Home
1 pound lean ground beef
1 large onion, chopped
1/4 teaspoon salt
1 small garlic clove, minced
1 cup (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 package (8 oz) Velveeta Cheese, cubed
3/4 cup evaporated milk
1 can (4 oz) chopped green chilies, drained
1 jar (2 oz) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil
1. 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.
2. Meanwhile, in a large saucepan, cook and stir the soup, cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
3. In a large skillet, fry the tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
4. 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.