2 lbs. chili meat
1 pkg. chili seasoning
18 tortillas
1 c. onions (diced)
1/2 lb. cheese (grated)
10 oz. can tomato sauce
2 tbsp. cooking oil

Place chili meat in presto cooker. Cover with water and pressure 20 minutes. (Lower pressure.) Add chili seasoning and tomato sauce and simmer 10 minutes.

Turn tortillas over one at a time in the cooking oil. Fill each tortilla with small amount of chili, diced onion, and sprinkle with cheese. Fold in half and place in 9x13x2 inch dish. When all tortillas are filled, cover with remaining chili. Bake 25 to 30 minutes. Sprinkle with cheese, bake 10 minutes.