2 lb. ground beef
1 c. grated longhorn cheese
1 c. chopped onion
1 dozen flour tortillas
2 cans cream of chicken soup
15 oz. can chopped green chilies
1 lb. Velveeta cheese
1/2 can milk per can of soup

Brown beef adding onion just before done to cook slightly. Add longhorn cheese while warm to melt. Mix well. Place 1to 2 tablespoons of meat mixture into center of shell and roll tightly. Place in 9 by 13 pan with edges down. Place tightly together to prevent unrolling, heat soup, milk, chunked Velveeta cheese and chilies until cheese is melted. Pour over enchiladas. Heat in 350 degrees oven until cheese sauce is bubbly and serve hot. Will also freeze well.