Chili Enchiladas - cooking recipe

Ingredients

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

Preparation

Mix one can chili, 2 Tbsp. onion and 1 c. cheese; set aside. Stir baking mix and water to a soft dough.
Gently smooth into a ball on floured cloth-covered board.
Knead 5 times.
Divide dough into 8 equal parts; shape each into a ball.
Roll each into a 5 inch circle on board dusted with cornmeal.
Bake on hot ungreased griddle about 1 minute on each side or until light brown.
Spoon about 1/3 c. of chili mixture on center of each enchilada.
Roll up; place seam side down in ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
Spoon remaining chili over enchiladas; sprinkle with remaining onion and cheese.
Bake uncovered 20 minutes at 350\u00b0 or until cheese is melted.
Serves 4-6.