1 lb. grated cheddar cheese
1 onion, chopped
1 can Wolf Chili
1 pkg. corn tortillas
1/4 c. water
1 tbsp. chili powder

Bring water and chili powder to a low boil. On wax paper make piles of grated cheese and onions (should make about 18 piles). Dredge each tortilla separately in water mixture. Lay each tortilla on wax paper. Put a mound of cheese and onions in center of tortilla and roll up. Place each roll into a 9"x13" baking dish. Bring chili to a warm pouring consistency and pour atop the enchiladas. Top with cheese and bake at 350 degrees for about 30 minutes.