Chili Enchiladas

• 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

1. Mix one can chili, 2 Tbsp. onion and 1 c. cheese; set aside. Stir baking mix and water to a soft dough.
2. Gently smooth into a ball on floured cloth-covered board.
3. Knead 5 times.
4. Divide dough into 8 equal parts; shape each into a ball.
5. Roll each into a 5 inch circle on board dusted with cornmeal.
6. Bake on hot ungreased griddle about 1 minute on each side or until light brown.
7. Spoon about 1/3 c. of chili mixture on center of each enchilada.
8. Roll up; place seam side down in ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
9. Spoon remaining chili over enchiladas; sprinkle with remaining onion and cheese.
10. Bake uncovered 20 minutes at 350u0b0 or until cheese is melted.
11. Serves 4-6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007885 (may not work)