Chili Enchiladas

• 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

1. Heat
2. oven to 350u0b0.
3. Mix 1/2 chili, 2 tablespoons onion and
4. 1 cup of cheese; set aside.
5. Stir baking mix and water to a
6. soft dough.
7. Gently
8. smooth dough into
9. a
10. ball on floured board. Knead
11. 5
12. times.
13. Divide
14. dough
15. into
16. 8
17. equal parts. Shape
18. each part
19. into
20. a ball.
21. Roll each ball into a 5 inch circle
22. and dust with cornmeal.
23. Bake circle on hot ungreased cookie sheet about 1 minute on each side or until light brown. Spoon
24. about 1/3 cup of chili on center of each circle.toll up,
25. place
26. seam side
27. downtn
28. ungreased
29. baking
30. dish (9 x 13-inch).
31. Spoon remaining
32. chili
33. over
34. top.
35. Sprinkle
36. with remaining
37. onion
38. and cheese.
39. Bake
40. uncovered
41. 20 minutes or until
42. cheese is melted. Makes 4 to 6 servings.
43. Great way to use left over chili.

chili, onion, shredded cheese, bisquick baking mix, cold water, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=619401 (may not work)