12 tortillas (corn or flour)
2 cans chili without beans
1 c. chopped onions
10 oz. to 16 oz. shredded
Heat chili in a large frypan. Lay each tortilla in the
chili to soften. Lay on waxed paper or in 9 x 13-inch pan.
Add onion, cheese and several tablespoons chili on each tortil-
la. Roll up, one by one and lay side by side in pan. When all
are placed, pour any remaining chili over top and sprinkle
remaining cheese. Bake at 350 degrees for 15 to 20 minutes.
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