Cheese Enchiladas

• 1 lb. ground beef
• 1 tsp. salt
• 1/4 tsp. garlic
• 1 can cream of chicken soup
• 1 soup can milk
• 1/2 lb. process cheese
• 1 pkg. onion soup mix
• 1 small can hot peppers, drained and chopped
• 1 small jar pimento, drained and chopped
• 20 tortillas
• 1/2 c. corn oil
• 1/2 lb. Cheddar cheese
• 1 c. chopped onions

1. Brown ground beef with salt and garlic in skillet, stirring until crumbly.
2. Combine next 3 ingredients in saucepan; cook over low heat until cheese melts, stirring constantly.
3. Add soup mix, peppers and pimento and set aside.
4. Soften tortillas, one at a time, in hot oil, draining on paper towel.
5. Add Cheddar cheese and onions to cooled ground beef mixture.
6. Fill tortillas with ground beef mixture.
7. Roll to enclose filling.
8. Place in a 9 x 13-inch casserole.
9. Pour cheese sauce over enchiladas.
10. Bake, covered, at 350u0b0 for 30 minutes.

ground beef, salt, garlic, cream of chicken soup, milk, process cheese, onion soup mix, hot peppers, pimento, tortillas, corn oil, cheddar cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776389 (may not work)