Cheesy Chili Enchiladas
Description
Canned chili is the time saving key to this quick and zesty enchilada dish.
Ingredients
•
1/4 cup vegetable oil
•
1 (10 ounce) package corn tortillas
•
1 (16 ounce) package Cheddar cheese, grated
•
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
•
1 small onion, chopped
•
1 (8 ounce) package processed cheese, cubed, divided
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
2
Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
3
Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
4
Bake in the preheated oven until hot and bubbly, about 20 minutes.