Wick Fowler's Classic Chili Enchiladas (12 Enchiladas)

Ingredients

• 12 corn tortillas
• cooking oil
• 2 cups cheddar cheese, grated
• 1/2 cup onion, chopped

• 1 (15 ounce) can chili (I prefer Wick Fowler's 2-Alarm Chili, prepared)

Directions

1. 1

   Dip each tortilla in hot oil, turning once to soften.

2. 2

   Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12 in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.).

3. 3

   Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.

4. 4

   Sprinkle on the grated cheese and onion.

5. 5

   Roll up and place seam down in baking dish.

6. 6

   Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.

7. 7

   Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.