2 doz. tortillas
2 lb. ground chuck, browned
1 lb. Cheddar cheese, grated
2 med. onions, chopped

Fry tortillas in hot oil until soft. Drain. Fill center of tortillas with small amount of meat, cheese and onions. Roll and place in greased baking dish. Pour sauce over enchiladas and sprinkle remaining meat, onion and cheese over top. Bake at 350 degrees for 30 minutes. Yield 6 to 8 servings.

ENCHILADA SAUCE:

2 cans cream of chicken soup
1 can evaporated milk
1 lb. Velveeta cheese
1 can (4 oz.) green chilies
1 jar (2 oz.) pimentos
1 jar (4 oz.) mushrooms

Melt soup, milk and cheese together over low heat. Add chilies, pimentos and mushrooms. Stir to mix.