Chili Enchiladas

1. 1

   Mix one can chili, 2 Tbsp. onion and 1 c. cheese; set aside. Stir baking mix and water to a soft dough.

2. 2

   Gently smooth into a ball on floured cloth-covered board.

3. 3

   Knead 5 times.

4. 4

   Divide dough into 8 equal parts; shape each into a ball.

5. 5

   Roll each into a 5 inch circle on board dusted with cornmeal.

6. 6

   Bake on hot ungreased griddle about 1 minute on each side or until light brown.

7. 7

   Spoon about 1/3 c. of chili mixture on center of each enchilada.

8. 8

   Roll up; place seam side down in ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.

9. 9

   Spoon remaining chili over enchiladas; sprinkle with remaining onion and cheese.

10. 10

    Bake uncovered 20 minutes at 350u00b0 or until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.