Enchiladas Verde

1-lb ground beef
1 large onion chopped
1-garlic clove, minced 
1/4-tspn salt
shredded cheddar cheese (8-oz)
1-can cream of chicken soup
Velveeta Cheese (8-oz) cubed
3/4 -cup evaporated milk
chopped green chilies (4-oz)can
diced pimento (2-oz) jar
12 corn tortillas(6-in)
(I used flour tortillas as a family preference. Came out just fine.)

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; 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 chilies and pimentos. In a large skillet, fry tortillas (is you use the corn variety) in oil for 5 seconds on each side or until golden. Drain on paper towels. (I just rolled up the flour tortillas right out of the fridge.) Place 1/4-cup of meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in X 9-in baking dish. Pour cheese sauce over the top. Cover and bake at 350 degrees for 25-30 minutes or until heated through.