12 corn tortillas
1 lb. cheddar cheese
3 c. chili
1 onion, chopped
1/2 c. vegetable oil

Chop onion and mix with shredded cheddar cheese. Place in a bowl. Heat chili. Heat oil in fry pan until very hot. Place corn tortillas one at a time in oil for about 2 to 3 seconds. Place on a paper towel lined plate.

Take tortillas one at a time and fill with 1 tablespoon of chili and 1 tablespoon cheese and roll up. Place on a cookie sheet. Spread remaining chili and cheese over enchiladas and bake for 5 minutes at 400 degrees.