Chili and Cheese Enchiladas

Ingredients:

• 1 (12 pack) pkg. corn tortillas
• 1 (16 oz.) pkg. Colby/Monterey Jack Cheese - block
• 1 white onion (not sweet), finely chopped
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• 1 (40 oz.) can Wolf Brand Chili without beans (you can use your favorite brand, but I think this makes the best)

Directions:

In a skillet large enough to hold one flat tortilla, heat 2 Tbsp. of oil over medium heat.

Lay one tortilla at a time in hot oil for 10 seconds or just until limp, adding more oil as needed. Let excess oil drip back into pan and then lay tortilla on a plate covered with paper towels to absorb oil. Blot slightly with additional paper towels between each addition. Repeat with all 12.

In a 9 1/2 x12 inch oven safe casserole dish, spread a very thin layer of chili over the bottom. Take the first tortilla and place a 1/4 inch thick slice of the cheese (should be about 1/2 inch wide) down the middle of the tortilla, side to side. Sprinkle one Tbsp. finely chopped onion over the cheese. Roll up and place seam side down in the casserole dish, and repeat with the remaining tortillas.

Slightly thin the remaining chili with water and spread over the top of the enchiladas, covering them completely. Either grate some of the cheese over or add several thin slices randomly over the chili. Cover completely with aluminum foil.

Place in 350 degree F oven for 30 - 45 minutes. Check at 30 minutes to see if chili is bubbling and remove then if it is or continue heating another 10-15 minutes.

Serve with rice, refried beans, guacamole, salsa, sour cream, jalapenos - any or all.

Source: This recipe was created by my mother, Elaine, many years ago to save spending the money at El Chicos for a family of five. This was before the days of Copy Cat, but that's what it is, only better than theirs.

By Lynn Thomas from Conway, AR