11 Corn Tortillas
1 Can Chili with No Beans
8 oz. Medium Cheddar Cheese, shredded
8 oz. Monterrey Jack Cheese, shredded
1/2 Cup Onion, diced (if desired)
1/2 Cup Tomato, diced (if desired)
Stack your tortillas on a small microwaveable plate, cover with a paper towel and microwave for 20 seconds to make them more pliable. Before you start stuffing your enchiladas with cheese, start heating up your chili in a small saucepan on medium heat to get it nice and thin to be able to pour all over the tortillas. Now place one of the tortillas on a flat surface and sprinkle with a blend of the two cheesed down the center. About 4 tablespoons of cheddar and 2 tablespoons of Monterrey jack, or whatever you prefer..either way you should have enough cheese to sprinkle over the entire dish once you're done. Roll up tortilla and place in a baking dish and repeat until baking dish is full (this was 11 for me). Pour chili over tortillas and then sprinkle additional cheese over entire dish. Bake in a pre-heated 375 degree oven for 20 minutes until cheese is golden and bubbly. Sprinkle with diced tomato's and onions, if desired.