1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) Velveeta, cubed
3/4 cup evaporated milk
1 can (4 ounces) chopped green chiles, drained
1 jar (2 ounces) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil
Minced fresh cilantro, optional
Description
In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, Velveeta and milk over medium heat until cheese is melted. Stir in chiles and pimientos.
In a large skillet, fry tortillas, 1 at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9-in. baking dish. Pour cheese sauce over the top.
Cover and bake at 350° for 25-30 minutes or until heated through. If desired, sprinkle with cilantro before serving.
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