1/2 lb. Cheddar cheese
1 can cream of mushroom soup
1 small can Pet milk
1 small jar pimientos
1 small can green chili peppers
1 lb. ground beef
1/2 lb cheese
1/2 medium onions, chopped
1/2 tsp. salt
Mix cheese, mushroom soup, milk, pimientos and chili peppers in double boiler until hot and melted. brown ground beef, cheese, onion and salt. In flat pan, dip 12 50 14 corn tortillas into 1 can enchilada sauce. Spoon 2 tablespoon meat mixture in each tortilla and roll up. Place in 9 x 13-inch pan. Pour cheese sauce on top and bake at 350 degrees until hot and bubbly.
Frankie May (Hart) Elledge
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