1 lb. lean ground beef
1/2 tsp. garlic powder
1 (8 oz.) block Colby-Jack cheese blend, shredded
1 large onion
1 (10 3/4 oz.) can cream of chicken soup
1 (5 oz.) can evaporated milk
1 (8 oz.) pasteurized prepared cheese product, cubed
1 (4 oz.) can chopped green chiles
1 (2 oz.) jar diced pimento, drained
12 flour tortillas (8-inch)

Cook beef and garlic in a skillet, stirring until crumbled and no longer pink. Remove from heat. Drain. Stir in shredded cheese and onion; set aside. Heat the next 3 ingredients in a saucepan over medium heat. Stir until melted. Stir in chiles and pimento. Spoon about 1/3 cup meat mixture onto tortilla; roll up tightly and place in a lightly greased 13 x 9-inch baking dish. Top with cheese sauce.

Bake, covered, at 350°F for 30 minutes. Uncover and bake 10 more minutes.