Enchiladas From Texas - cooking recipe

Ingredients

1 large can (Wolf brand) chili (no beans)
1 large onion, diced
24 corn tortillas
1 large bag grated cheese (your choice: American, Cheddar or Monterey Jack)
sour cream
picante sauce
tortilla chips

Preparation

Heat chili in skillet on stove with 1/2 cup of water.
Place one corn tortilla at a time in skillet until soft.
Coat both sides with chili.
Fill with cheese and onion.
Roll up.
Place side by side in baking dish.
Fill all tortillas (continuing to add water to chili if too thick).
Pour remaining chili, onion and cheese on top.
Bake for 30 minutes in 350\u00b0 oven.
Will feed 4 to 6 hungry Texans.