Green Chile Enchiladas

• 1 pound lean ground beef
• 1/2 teaspoon garlic powder
• 1 (8-ounce) block colby-Jack cheese blend, shredded
• 1 large onion, chopped
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (5-ounce) can evaporated milk
• 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
• 1 (0.4-ounce) envelope Ranch dip mix
• 1 (4-ounce) can chopped green chiles
• 1 (2-ounce) jar diced pimiento, drained
• Water
• 12 (8-inch) corn tortillas

1. Cook beef and garlic powder in a skillet, stirring until crumbled and no longer pink. Remove from heat; drain. Stir in shredded cheese and onion; set aside.
2. Heat next 3 ingredients in a saucepan over medium heat; stir until melted. Stir in dip mix, chiles, and pimiento.
3. Pour water to a depth of 1 inch in a skillet; heat over medium-high heat. Dip tortillas, 1 at a time, into hot water, using tongs; soak 2 to 3 seconds. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a lightly greased 13- x 9-inch baking dish. Top with cheese sauce.
4. Bake, covered, at 350u0b0 for 30 minutes. Uncover and bake 10 more minutes.

ground beef, garlic, colbyjack cheese blend, onion, cream of chicken soup, milk, cheese, green chiles, pimiento, water, corn tortillas

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