Aunt Mema'S Creamy Green Enchiladas

• 1 lb. ground beef
• 8 oz. Cheddar cheese, shredded
• 1 can cream of chicken soup
• 3/4 c. evaporated milk
• 8 oz. pkg. cheese spread
• 1 envelope green onion dip mix
• 4 oz. chopped green chilies
• 1 tsp. salt
• 1 onion, chopped
• 12 tortillas
• hot salad oil

1. Combine beef and salt; brown in skillet.
2. Drain.
3. Stir in cheese and onion; set aside.
4. Combine soup, milk and cheese spread in a medium saucepan over low heat, stirring constantly, until cheese is melted.
5. Add onion dip mix and chilies; set aside.
6. Dip tortillas in hot oil to soften, about 1 second; drain.
7. Spread each tortilla with meat mixture.
8. Roll tightly and place in 13 x 9 x 2-inch dish.
9. Pour cheese sauce over tortillas.
10. Cover with foil; bake at 350u0b0 for 30 minutes.
11. I sometimes fix this as a casserole to save time, layering the tortillas and meat instead of rolling them individually.
12. Still very good.

ground beef, cheddar cheese, cream of chicken soup, milk, cheese spread, green onion, green chilies, salt, onion, tortillas, hot salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572185 (may not work)