Easy Enchiladas

• 8 corn tortillas
• 1 c. chopped onions
• 2 Tbsp. canned green chilies (optional)
• 1 c. grated sharp Cheddar cheese
• 1 (15 oz.) can Hormel chili (without beans)
• sour cream (optional)

1. Dip tortillas in hot water to soften (or microwave for 30 seconds on High).
2. Warm chili.
3. Put generous tablespoon of chili toward edge of tortilla.
4. Sprinkle onions and cheese on top of chili.
5. Roll tortilla.
6. Pin roll with toothpick and lay in greased pan.
7. Continue until all tortillas are filled with chili, onions and cheese. Spread the rest of the chili, onions and cheese over rolled-up tortillas.
8. Use more chili, if desired. For extra zip, add 2 tablespoons canned green chilies. Cover pan with foil and bake at 350u0b0 for 30 to 40 minutes. Can be served with sour cream over the top.
9. Serves 4.

corn tortillas, onions, green chilies, cheddar cheese, hormel chili, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598847 (may not work)