Cheesy Chili Enchiladas
The time-saving secret to making these quick and flavorful enchiladas is canned chili.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13 baking dish.
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.
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.