2 1/2 lbs. ground beef
2 tsp. salt
10 oz. cheddar cheese
2 onions, chopped
2 cans cream of chicken soup, undiluted
1 1/2 c. evaporated milk
1 (16 oz.) pkg. processed cheese spread, cut in chunks
2 env. green onion dip mix
2 cans chopped green chilies
20 tortillas
Hot oil

Brown beef with salt, dip off drippings. Stir in cheddar cheese and onions, then set aside. Combine soup with milk and cheese spread in saucepan, place over low heat, stirring until cheese is melted. Add onion dip mix and chilies then set aside.

Dip tortillas in hot oil about 1 second on each side. Drain well.

Spread each tortilla with meat mixture. Roll tightly and place in large baking dish. Pour cheese sauce over tortillas, cover with aluminum foil and bake in a preheated 350 degree oven for 30 minutes.