Gently heat a shallow amount of oil in a skillet. Gently fry each tortilla on both sides until tortilla is fully heated and plyable. Drain tortilla on paper towels and blot off excess oil.
Roll a small amount of cheese into each tortilla and line baking sheet. leave a small gap between each enchilada for chili and cheese to go between.
Heat chili and smother enchiladas.
Top with remaining cheese.
Tent the enchiladas with additional aluminum foil supported by tooth picks.
Bake for 20-30 minutes until heated through and cheese is melted.
Serve immediately.
Notes
This recipe is easily doubled or tripled to feed a large crowd
