Green Chile Enchiladas

• 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)

1. Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
2. Remove from heat; drain.
3. Stir in shredded cheese and onion; set aside.
4. Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
5. Stir in dip mix, chilies and pimiento.
6. Fill a skillet to about 1 inch with water.
7. Heat over medium-high heat until very hot.
8. Dip tortillas, 1 at a time, into hot water using tongs.
9. Soak for 2 to 3 seconds.
10. 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.
11. Top with cheese sauce.
12. Bake, covered at 350u0b0F for 30 minutes.
13. Uncover and bake an additional 10 minutes.

lean ground beef, garlic powder, colbymonterey, onion, cream of chicken soup, milk, velveeta cheese, ranch dip, green chilies, pimentos, corn tortillas

Taken from www.food.com/recipe/green-chile-enchiladas-49333 (may not work)