Ingredients

• 1/2 cup vegetable oil
• 8 corn tortillas
• 3 cups shredded mexican cheese (queso de papa, quesadilla, etc..)
• One medium onion, diced
• 2 cups chili gravy

Preparation

1. Preheat the oven to 450. Pour oil in a small skillet, and fry the tortillas one at a time (optional – you can also simply soften in microwave). Keep them wrapped in a cloth until all 8 are heated.
2. Pour 1/2 cup of chili gravy into baking pan.
3. Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
4. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas. Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top.
5. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Makes 8 enchiladas.