Mom Dodds' recipe for easy, classic enchiladas.
3 cans chili con carne (no beans) Nalley's is best!
1/4 water
1 onion, chopped
shredded cheddar cheese
12-18 corn tortillas
Heat about a half inch to one inch of cooking oil in a skillet. Using tongs, place corn tortillas, one at a time in the hot oil to soften for a few seconds, turn and heat the other side. Remove each corn tortilla and place on paper towels to drain.Put chili in saucepan, add water to thin, and heat through.
Place a tortilla in the chili and turn to coat both sides. (This is a little messy even if you use tongs). Place in pyrex baking dish. Spoon some of the chili in the center of the tortilla, also a little chopped onion and some grated cheese. Fold it over and slide it to the edge of the pan to start making a row of enchiladas. Do this with each tortilla. Save a little of the chili to spread over the top of all the enchiladas (you may need/want to add a little water), and then sprinkle with cheese.
Bake at 350 degrees for about 30 minutes.
