Chili Enchiladas - cooking recipe

Ingredients

2 (15 1/2 oz.) cans chili without beans
1/4 c. chopped onion
2 c. shredded process American cheese
1 c. Bisquick baking mix
1/4 c. cold water
cornmeal

Preparation

Heat oven to 450\u00b0.
Mix 1 can chili, 2 tablespoons of the onion and 1 cup of the cheese; set aside.
Stir baking mix and water to a soft dough.
Gently smooth dough into a ball on floured cloth covered board.
Knead 5 times.