1 can cream of mushroom soup
1 sm. can Pet evaporated milk
1 sm. can chopped green chili peppers
1 sm. can chopped pimientos
1 can cream of chicken soup
1 lb. Velveeta cheese
1-2 lbs. ground beef
1 onion, chopped
1 pkg. cheddar cheese, grated
24 packaged corn tortillas

Combine soups, evaporated milk, pimientos and green peppers in large saucepan. Slowly stir in chunks of Velveeta until melted. Simmer while making enchiladas. Brown ground beef and onion in skillet, seasoning with garlic powder, salt, pepper and chili powder to taste. Allow to cool before filling tortillas. Fill each tortilla with ground beef mixture and cheddar cheese, roll and place in large shallow baking dish. Pour sauce over enchiladas until covered (save a small amount to pour over enchiladas later). Cover baking dish with foil and place in 350 degree oven for 30 minutes. May be made ahead of time and frozen. Makes 24 enchiladas.