1 lb. ground meat
1 tsp. salt
Garlic powder (to taste)
1/2 lb. grated cheese
1 c. chopped onion
Corn tortillas

CHEESE SAUCE:

1 can cream of chicken soup
3/4 c. can milk
1/2 lb. Velveeta cheese
1 pkg. green onion dip

Add salt and garlic to meat and brown in skillet. Drain. Add chopped onion and grated cheese. Dip tortillas in heated oil. Roll meat mixture up in tortillas. Put in long pan.

Put soup, cheese and milk in pan and melt. Add green onion dip and blend. Pour over enchiladas. Bake at 350 degrees for 20-30 minutes.