CHILI CHEESE ENCHILADAS

CHILI CHEESE ENCHILADAS
4-6 servings

1 lb Colby Jack cheese, shredded
2 cans (15 oz each) Chili, no beans
8 – 8” flour tortillas
¼ cup onion, diced (if desired)

Preheat oven to 350 degrees F.
Spray the bottom of a 13x9 casserole with cooking spray. Spoon half of one can of chili onto bottom of casserole dish and spread to cover bottom of pan. Spread a handful of shredded cheese down the center of each tortilla, roll, place seam side down in pan. Spread remaining chili on top of rolled tortillas. Top with chopped onion, if using. Sprinkle remaining cheese on top. Bake for 25-30 minutes or until cheese is bubbly and lightly browned.