1 doz. tortillas
1 lb. ground beef, browned & drained
8 oz. Cheddar, grated
1 med. onion, chopped

SAUCE:

1 can cream of chicken soup
1/2 can evaporated milk
1/2 lb. Velveeta
1 (4 oz.) can green chilies
1/2 of (2 oz.) jar pimentos

Fill center of tortillas with equal amount of browned beef, cheese and onions. Roll and place in greased baking dish. Pour sauce over enchiladas. Bake at 350 degrees for 30 minutes.

Sauce: Melt soup, milk and cheese together over low heat. Add chilies and pimentos. Stir to mix.