Ingredients:
1 lb lean ground beef
1/2 teaspoon garlic powder
8 ounces colby-monterey jack cheese, blend shredded
1 large onions, chopped
1 (10 3/4 ounce) cans cream of chicken soup
1 (5 ounce) cans evaporated milk
8 ounces Velveeta cheese, cubed
1 (1/2 ounce) envelope ranch dip mix
1 (4 ounce) cans mild green chilies, chopped
1 (2 ounce) jars diced pimentos, drained
12 corn tortillas ( 8-inch)
Directions:
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 13×9-inch baking dish.
Top with cheese sauce.
Bake, covered at 350 F for 30 minutes.
Uncover and bake an additional 10 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.