24 corn tortillas
12 thick slices Velveeta cheese
2 1/2 c. grated Colby cheese
1/2 c. chopped onions
1 lg. can Wolf Brand chili (no beans)
1 env. McCormick enchilada mix
1 env. Schilling enchilada mix
2 sm. cans tomato paste
3 c. oil

Heat oil to hot. Dip each tortilla in hot oil a couple seconds on both sides and remove from oil and stack one on top of another until finished. Roll each tortilla up while still hot with a little grated cheese and a little onion and place side by side in baking dish, 13 x 20 x 2 inches (maybe a little larger). Mix package sauce according to packet instructions on one only. Add second packet to sauce just for extra flavor. Add can of chili to the sauce and pour over all rolled enchiladas. Lay slices of Velveeta over all sauce and place in oven for 35 to 40 minutes at 325 degrees. If you leave out onions only, cook 20 to 25 minutes. Serves 6 to 8.