Recipe - Cheesy Chili Enchiladas

3 cup Sharp cheddar cheese;
shredded
2 tablespoon Flour
One half cup Onion; chopped
2 tablespoon Butter or margarine
One half pound Ground beef
2 cn Tomato sauce; 8 ounces each
16 ounce Kidney beans; canned
1 tablespoon Chili powder
One half teaspoon Salt
1 ds Tabasco sauce
12 Corn tortillas
Cooking oil

Toss together 2 One half 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 One fourth cup cheese mixture on each tortilla; roll
up tightly. Place seam side down in an 11 Three fourths X 7 1/2" baking dish. Cover
with meat mixture. Cover dish with aluminum foil; bake at 350F degrees,
2025 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 MCRecipe
Digest V1 #746 by Creedenite@aol.com on Aug 17, 1997