15 oz. can refried beans
15 oz. can chili sauce with beans
8 oz. jar picante sauce
1/2 c. chopped onion
8 oz. pkg. shredded mild cheddar cheese
1 pkg. Azteca refrigerated flour tortillas

Preheat oven to 350 degrees. Spray an 8 x 12 inch baking dish with no stick spray; set aside. Warm tortillas according to package directions; stack on a plate and set aside. Heat refried beans and chili in separate pans; set aside. On one end of tortilla, place 1 tablespoon each (in order) refried beans, chili, onion, picante sauce and cheese; roll enchilada - style and place close together as possible in dish (ten should fit snugly). Repeat procedure until ten are made. Sprinkle remaining cheese on top. Drizzle picante sauce on top of cheese. Cover with aluminum foil; crimp edges. Bake for 0 minutes covered; uncover and bake 10 minutes more. Serve hot. Yields 2 - 4 servings.