1 to 2 lbs. meat
2 garlic cloves
3 tbsp. butter
1 (15 oz.) Wolf Chili without beans
1/2 c. water
24 corn tortillas
1 c. onions, chopped
2 c. Velveeta cheese & Longhorn cheese, grated

Preheat oven to 300 degrees. Grease large baking dish; set aside. Cut meat into thin 1/2 inch width strips and brown lightly in mashed garlic and butter in skillet. In another dish, warm chili and add water. Dip corn tortillas in chili mixture, one at a time, until soft. Then fill tortilla with 1 strip of meat, a little onion (to taste), 1 tablespoon cheese or less, and roll neatly, placing them in prepared greased baking dish. Sprinkle cheese and onions over tortillas and pour leftover chili mixture on top. Cover with foil and bake for 15 minutes.

NOTE: I've used fajitas, round steak, or lean ground beef for meat.