Green Chile Enchiladas - cooking recipe

Ingredients

1 lb lean ground beef
1/2 teaspoon garlic powder
8 ounces colby-monterey jack cheese, blend shredded
1 large onion, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces Velveeta cheese, cubed
1 (1/2 ounce) envelope ranch dip mix
1 (4 ounce) can mild green chilies, chopped
1 (2 ounce) jar diced pimentos, drained
12 corn tortillas (8-inch)

Preparation

Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
Remove from heat; drain.
Stir in shredded cheese and onion; set aside.
Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
Stir in dip mix, chilies and pimiento.
Fill a skillet to about 1 inch with water.
Heat over medium-high heat until very hot.
Dip tortillas, 1 at a time, into hot water using tongs.
Soak for 2 to 3 seconds.
Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
Top with cheese sauce.
Bake, covered at 350\u00b0F for 30 minutes.
Uncover and bake an additional 10 minutes.