10-12 soft corn tortillas
1/2 lg. onion, chopped
1 lb. ground beef
1 can chili (no beans)
1/4 tsp. salt
1 lb. grated cheese

For tortillas for 5 seconds one each side in medium-hot oil. Drain well. Cook meat and drain well. Mix half of chili with meat. Put 1 tablespoon meat mix on tortilla, add little onion and cheese wrap. Place in baking pan seam side down. Do all tortillas.

Mix meat and chili mix left with rest of chili. Add 1 tablespoon water. Mix well. Spread over enchiladas in pan, top with onion and cheese. Bake covered for 25 minutes at 350 degrees. Serves 4-5.