2 cans (15 1/2 oz. each) chili without beans
1/4 c. chopped onion
2 c. shredded process American cheese (about 8 oz.)
1 c. Bisquick baking mix
1/4 c. cold water
Cornmeal

Heat oven to 350 degrees. Mix 1 can chili, 2 tablespoons onion, and 1 cup of the cheese. Set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured, cloth covered board. Knead 5 times. Divide dough into 8 equal parts, shape each part into a ball. Roll each ball into a 5 inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side or until light brown.

Spoon about 1/3 cup of the chili mixture on center of each enchilada. Roll up, place seam side down in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Spoon remaining chili over enchiladas, sprinkle with remaining onion and cheese. Bake uncovered 20 minutes or until cheese is melted.