Crispy Beef and Cheese Enchiladas with Creamy Green Chile Sauce

Instructions

1. 1

   In a large skillet, cook the ground beef, onion, and salt over medium heat until the beef is no longer pink. Add the garlic and cook for 1 minute longer, then drain the excess fat.

2. 2

   Stir the shredded cheddar cheese into the beef mixture and set aside.

3. 3

   In a large saucepan, cook and stir the cream of chicken soup, Velveeta, and evaporated milk over medium heat until the cheese is melted. Stir in the chopped green chiles and diced pimientos.

4. 4

   In a large skillet, fry the corn tortillas, one at a time, in the canola oil for about 5 seconds per side until golden brown. Drain the tortillas on paper towels.

5. 5

   Place a scant 1/4 cup of the beef mixture down the center of each tortilla, then roll up and place seam-side down in a greased 13x9-inch baking dish. Pour the cheese sauce over the top.

6. 6

   Cover and bake the enchiladas at 350°F for 25-30 minutes, or until heated through. If desired, sprinkle with minced fresh cilantro before serving.