1 lb. ground meat
1 tsp. salt
8 oz. Cheddar cheese, grated
1 lg. onion, chopped
1 can cream of chicken soup
3/4 c. evaporated milk
1 env. (.5 oz.) green onion dip mix
1 (4 oz.) green chilies, chopped
2 oz. chopped pimento
8 oz. Velveeta cheese cut in chunks
12 tortillas

Brown beef and salt in skillet. Pour off drippings stir in Cheddar and onions. Set aside. Melt Velveeta. Combine with milk and onion soup. Add onions, dip mix chilies, pimentos set aside. Dip Tortilla in hot oil about one second to soften and drain well. Spread each tortilla with meat mixture. Roll tightly and place in 13 x 9 inch pan pour cheese sauce over tortilla, cover with foil and bake 30 minutes in 350 degrees. Yield: 12 enchiladas.