Chili Enchiladas
Heat oven to 350F
2 cans (15 1/2oz each) chili without beans
1/4 cup chopped onion
2 cups shredded processed american cheese
1 cup Bisquick baking mix
1/4 cup cold water
cornmeal
4 to 6 servings
Mix 1 can chili, 2 tbsp of the onion and 1 cup of the cheese; set aside.
Stir baking mix and water to a soft dough.
Gently smooth dough into a ball on floured cloth-covered board.
Knead 5 times.
Divide dough into 8 equal parts; shape each part into a ball.
Roll each ball into a 5" circle on board dusted with cornmeal.
Bake on hot ungreased griddle about 1 minute on each side or until light brown.
Spoon about 1/3 cup of the chili mixture on center of each enchilada.
Roll up; place seam side down in ungreased baking dish.
Spoon remaining chili over enchiladas; sprinkle with remaining onion and cheese.
Bake uncovered 20 minutes or until cheese is melted.