2 cans canned chili with beans
1 can Campbell's chili soup
12 (6 inch) corn tortillas
Grated Cheddar cheese
Onion, chopped

Heat chili and chili soup (mixed as directed). Dip tortillas in chili mixture one at a time. Use 2 tablespoons grated cheese and 2 teaspoons of chopped onion for filling for each tortilla. Roll jelly-roll style and place in baking dish, seam side down. Cover with remaining chili and top with grated cheese. Bake at 350 degrees for 15 minutes or cheese is melted. Serves 6.