Tex-Mex Enchiladas
2 (11.25 oz) can chili without beans
1 cup enchilada sauce
1/2 cup oil
1 Tablespoon chili powder
15 corn tortillas
1 lb. shredded cheddar cheese (I use more cheese than this!)
1 onion, chopped
Preheat oven to 350 degrees. Mix the chili and enchilada sauce together in a small saucepan on medium low heat, stirring occasionally. Heat the oil and chili powder in a skillet on medium heat. Lay a tortilla in the hot oil and cook until the tortilla starts to puff up. Remove tortilla and place on a plate. Immediately sprinkle with 1/4 cup cheddar cheese and 1 Tablespoon chopped onion, down the center of the tortilla. Roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13 pan. Repeat until all of the tortillas are used. Sprinkle 1 cup cheddar cheese over rolled enchiladas. Pour the warm chili mixture over the enchiladas, then sprinkle remaing cheddar cheese over the chili mixture. Bake at 350 degrees 20-25 minutes, until bubbling.
