Title: Cheesy Chili Enchiladas
Categories: Casseroles, Main course
Yield: 6 Servings

3 c Sharp cheddar cheese;
-shredded
2 tb Flour
1/2 c Onion; chopped
2 tb Butter or margarine
1/2 lb Ground beef
2 cn Tomato sauce; 8 ounces each
16 oz Kidney beans; canned
1 tb Chili powder
1/2 ts Salt
1 ds Tabasco sauce
12 Corn tortillas
Cooking oil

Toss together 2 1/2 cups cheese and flour. Saute' onion in butter. Remove
from heat; stir in cheese mixture. Brown meat; drain. Add tomato sauce,
beans and seasonings; simmer 10 minutes. Dip each tortilla in hot oil to
soften. Place approximately 1/4 cup cheese mixture on each tortilla; roll
up tightly. Place seam side down in an 11 3/4 X 7 1/2" baking dish. Cover
with meat mixture. Cover dish with aluminum foil; bake at 350F degrees,
20-25 minutes or until heated through. Top with remaining cheese.

NOTES : This is good & easy. A nice change of pace from regular
enchiladas, or a way to use up that 5 gallon container of leftover chili in
the freezer!!!
Recipe by: Cheese Cookbook/Donna Moore, Khobar, KSA Posted to MC-Recipe
Digest V1 #746 by Creedenite@aol.com on Aug 17, 1997