Tex-Mex Enchiladas

Ingredients

• 2 cans chili without beans , 11.25 ounce
• 1 cup enchilada sauce
• 0.5 cups vegetable oil
• 1 tablespoon chili powder
• 15 medium corn tortillas
• 1 pound shredded Cheddar cheese
• 1 onion , chopped

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine chili and enchilada sauce in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally. Set aside.

3. 3

   Meanwhile, heat vegetable oil and chili powder in a small skillet over medium heat. Fry one tortilla until it starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheese and 1 tablespoon onion down center of tortilla. Roll tortilla tightly around mixture and transfer, seam-side down, to a 9x13-inch baking dish. Repeat with remaining tortillas.

4. 4

   Sprinkle about 2/3 of remaining cheese over rolled enchiladas. Pour warm chili mixture evenly over enchiladas. Scatter remaining cheese over chili mixture.

5. 5

   Bake in the preheated oven until the cheese is bubbling, 20 to 25 minutes.