Chili Enchiladas - cooking recipe

Ingredients

2 (15 1/2 oz.) cans chili, or homemade chili
1/4 c. chopped onion
2 c. shredded cheese (8 oz.)
1 c. Bisquick baking mix
1/4 c. cold water
cornmeal

Preparation

Heat
oven to 350\u00b0.
Mix 1/2 chili, 2 tablespoons onion and
1 cup of cheese; set aside.
Stir baking mix and water to a
soft dough.
Gently
smooth dough into
a
ball on floured board. Knead
5
times.
Divide
dough
into
8
equal parts. Shape
each part
into
a ball.
Roll each ball into a 5 inch circle
and dust with cornmeal.
Bake circle on hot ungreased cookie sheet about 1 minute on each side or until light brown. Spoon
about 1/3 cup of chili on center of each circle.\tRoll up,
place
seam side
down\tin
ungreased
baking
dish (9 x 13-inch).
Spoon remaining
chili
over
top.
Sprinkle
with remaining
onion
and cheese.
Bake
uncovered
20 minutes or until
cheese is melted. Makes 4 to 6 servings.
Great way to use left over chili.