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Ingredients
- 6 cans Hormel chili
- 16 oz. shredded Cheddar cheese
- 10 to 12 flour tortillas
Method
- Mix about 3/4 of the cheese with chili in a large bowl.
- Fill each flour tortilla with approximately 2 tablespoons of mixture. Roll up and place in greased pan.
- After filling tortillas, put any remaining chili on top of enchiladas and spread top with remaining cheese.
- Bake at 450° until cheese melts.