2 c. canned chili
12 (6 inch) corn tortillas
Grated Cheddar cheese
Chopped onion

Heat chili and dip tortillas in it one at a time (or in place of softening corn tortillas in chili, use cooking oil). Use 2 tablespoons grated cheese and 2 teaspoons of chopped onion for the filling of each tortilla. Roll jelly roll style and place in a baking dish, seam side down. Cover with remaining chili and top with grated cheese. Bake at 350 degrees for 15 minutes or until cheese melts. Serves 6.