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  • 1 can chili
  • 1 package corn tortillas
  • 1 onion, chopped
  • ½ lb. cheese, grated


  1. Warm the chili in a saucepan.
  2. Soak 1 corn tortilla in the chili; place in on a plate.
  3. Place 1 tablespoon onion and 1 tablespoon cheese across the center of the tortilla. Spread filling out lengthwise.
  4. Roll the tortilla up and place it in a baking dish so that it does not become unrolled.
  5. Repeat this process until all the enchiladas are made.
  6. Spread the remaining cheese over the top of the enchiladas.
  7. Bake at 30 to 40 minutes or until the cheese is bubbly.