~ From my Garden Kitchen
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Creamy Enchiladas
1 onion, chopped 1 lb. Velveeta cheese 1 can stewed tomatoes l sm. can evaporated milk 1 lb. ground beef l teaspoon garlic powder 1 teaspoon cumin Salt and pepper to taste Corn tortillas (14, approximate)
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Wilt onion in hot skillet without oil. Add chopped, undrained tomatoes, milk, and cubed cheese. Cook over slow heat until cheese is melted. Set aside. In another skillet, brown meat and drain. Add spices and 1/3 cup of the cheese sauce. Roll beef mixture in tortillas that have been dipped in hot oil to soften. Place in 9 x 13 casserole. Pour cheese sauce over all. Bake, tightly covered, at 350 until bubbly, about 30 minutes.