1 can cream of chicken soup
1 sm. can evaporated milk
1 lb. Velveeta cheese
1 can green chilies, chopped
1 can Ro-Tel tomatoes
1 lb. ground beef
1 c. onion, chopped
1 c. Longhorn Cheddar cheese, grated
12 flour tortillas

Heat together in top of double boiler the cream of chicken soup, evaporated milk and Velveeta cheese. When cheese sauce is hot and smooth, add green chilies and Ro-Tel tomatoes. Brown ground beef; drain well. Add onion. Fill tortillas with meat mixture and roll them tightly. Place in a baking dish and pour the cheese soup mixture over them. Place in the oven at 350 degrees for about 30 minutes.