2 dozen tortillas
2 lb. white onions, chopped
2 lb. rat cheese, grated
2 lg. cans chili

Heat chili. Dampen each tortilla in hot chili. Roll each up with onions and cheese inside, seam side down. Place in greased baking dish. Pour chili from end to end. Cover with cheese. Heat at 350 degrees until cheese is melted. Serve hot with chili on top.

Yield: 24 enchiladas.