12 tortillas
2 c. cheddar cheese, grated
1 lg. onion, chopped
1 clove garlic, minced
1 can chili without beans
1 tbsp. oil

Heat chili and garlic in saucepan over medium heat. Dip tortillas in sauce until soft. Place 1 tablespoon cheese, 1 teaspoon onion in center of tortillas and roll up. Place in a slightly greased baking dish. Repeat until all 12 enchiladas are finished. Pour chili over the top and sprinkle with cheese. Bake 30 minutes at 350 degrees.