GREEN ENCHILADAS

1 lb. ground beef
1 clove garlic, minced
Salt and pepper to taste
1 can cream of chicken soup
¾ c. evaporated milk
½ lb. Velveeta cheese
1-1/2 lb. cheddar cheese, grated
¾ pkg. green onion dip mix
1 – 4 oz. can chopped green chiles
½ c. chopped onions, optional
15 corn tortillas, approximately
½ c. oil

Add garlic and salt to meat and brown lightly. Take off heat. Heat soup, milk, and Velveeta cheese until cheese melts. Add onion dip mix, green chiles, and cheddar cheese to meat. Soften tortillas in hot oil and fill with meat mixture. Roll tightly and place in shallow baking dish that has been sprayed with Pam. Pour cheese mixture (sauce) over enchiladas and cover with foil. Bake at 350 degrees for 30 minutes.