Recipe: Quickie Chili-Cheese Enchiladas

QUICKIE CHILI-CHEESE ENCHILADAS

1 can Wolf brand chili
1 cup salsa
16 ounces grated Monterrey Jack cheese
12 corn tortillas
cooking oil

In a small saucepan, heat the chili and salsa and keep the mixture warm.

In a large skillet, heat approximately three tablespoons of oil until it is warm. Place tortillas one by one into the warm oil until they are softened, and drain on a plate covered with paper towels. Fill each softened tortilla with approximately one-quarter cup of cheese, then roll. Place the rolled enchilada in a casserole dish. Once all the tortillas are filled, pour chili-salsa mixture over enchiladas and sprinkle any remaining cheese on top.

Bake 15 minutes in a 325 degree F oven.