Ingredients
1 pound lean ground beef (90% lean)1 large onion, chopped1/4 teaspoon salt1 small garlic clove, minced2 cups shredded cheddar cheese1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 package (8 ounces) Velveeta, cubed3/4 cup evaporated milk1 can (4 ounces) chopped green chiles, drained1 jar (2 ounces) diced pimientos, drained12 corn tortillas (6 inches)1/4 cup canola oil Minced fresh cilantro, optional
Preparation
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, Velveeta and milk over medium heat until cheese is melted. Stir in chiles 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.
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-x9-in. baking dish. Pour cheese sauce over the top.
Cover and bake at 350° for 25-30 minutes or until heated through. If desired, sprinkle with cilantro before serving.
