Chili Cheese Enchiladas

• 4 corn tortillas, preferably homemade (page 84)
• Cooking oil spray or extra-virgin olive oil
• 1 cup shredded Cheddar cheese
• 1 large shallot, finely chopped
• 1 cup Texas Bowl o Red (page 63)

1. Preheat the oven to 400F.
2. Heat a small skillet set over medium heat, and soften the tortillas by spraying each on both sides with cooking oil spray or brushing them with olive oil, and then heating them in the skillet, one at a time, for a minute or two on each side.
3. Transfer them to a plate and cover with a paper towel.
4. Spray a small baking dish or pie plate with cooking oil spray or brush with more olive oil.
5. To roll the enchiladas, set a tortilla on your work surface and put about 3 tablespoons of cheese and 1 teaspoon of shallots about an inch or two from the edge closest to you.
6. Roll the tortilla around the filling.
7. Place the filled tortilla in the baking dish, seam side down.
8. Fill the remaining tortillas and fit into the prepared baking dish.
9. Pour the chili on top of the enchiladas and sprinkle the remaining 4 tablespoons cheese and shallots on top.
10. Bake for about 15 minutes, or until the cheese is melted and the chili is bubbling.
11. Transfer to a plate, and eat.

corn tortillas, cooking oil spray, cheddar cheese, shallot, red

Taken from www.epicurious.com/recipes/food/views/chili-cheese-enchiladas-382523 (may not work)