Working Woman Enchiladas

• 1 can (15 Oz. Can) Chili With No Beans
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes, Undrained
• 12 pieces Corn Tortillas
• 2 cups Shredded Cheddar
• 2 Tablespoons Butter Or Oleo

1. Preheat oven to 350 degrees.
2. Heat a medium-sized skillet.
3. Put a small amount of butter or oleo on each of 12 tortillas, then heat each one in the skillet till softened.
4. Stack them on a plate as you go.
5. When finished with the tortillas, pour the chili and tomatoes in the skillet, stir well till heated through.
6. (Taste for spice level; add cumin, garlic, salt, or chili powder if you think it needs it.)
7. Set aside.
8. On each tortilla, place a tablespoon or so of cheese.
9. Roll up, and place seam side down in a 13 x 9 dish.
10. When all tortillas are rolled in the pan, pour the chili mixture over the enchiladas.
11. Top with remaining cheese and heat till bubbly.
12. Serve with a salad and a side of black beans or Spanish rice.
13. Kids love this!

no beans, tomatoes, corn tortillas, cheddar, butter

Taken from tastykitchen.com/recipes/main-courses/working-woman-enchiladas/ (may not work)