Chili Enchilada

• 12 corn tortillas
• 16 ounces Velveeta reduced fat cheese product, sliced in 1/4-inch slices
• 1 onion, chopped
• 40 ounces chili without beans

1. Heat corn tortillas to soften them.
2. Preheat oven to 350 degrees F.
3. In a 9 x 13 inch pan, spread a thin layer of the chili to cover the bottom.
4. Cut the 1/4" slices of velveeta in half.
5. Take the first tortilla, place 2- 1/4 in slices of velveeta lengthwise down the center of the tortilla and sprinkle with one tablespoon chopped onion.
6. Roll up and place seam side down in the casserole dish and repeat with the remaining tortillas.
7. Slightly thin the remaining chili with water and spread over the top of the enchiladas.
8. Add remaining thin slices of cheese randomly over the enchiladas.
9. Cover completely with aluminum foil.
10. Place in a 350 degree F. oven for 30-45 minute Check at 30 minutes to see if chili is bubbling and remove then if it is or continue heating another 10 - 15 minutes.
11. Serve with rice, refried beans, sour cream.

corn tortillas, cheese, onion, beans

Taken from www.food.com/recipe/chili-enchilada-418757 (may not work)