Enchiladas Verde

This isn't the greatest picture, but these were so delicious! We had them with salad and corn bread. In the recipe it has you fry the corn tortillas in 1/4 oil before adding the meat mixture, it sure was delicious, but maybe not the best thing for us. Next time I will try just misting some oil in a frying pan and cooking them that way, we'll see.
1 lb. ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup
1 pkg. (8 oz.) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 oz.) chopped green chilies, drained
12 corn tortillas (6 inch)
1/4 cup canola oil
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, process cheese and milk over medium heat until cheese is melted. Stir in the chilies.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the cetner of each tortilla. Roll up and place seam side down in a 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.