Soften fresh tortillas in hot fat for just a few seconds.* Put tortillas on a paper towel, and on each tortilla put 2 teaspoons chopped onion and 2 teaspoons grated cheddar (Mrs. Banks called it "rat cheese"). Roll tortillas.

    Place rolls on an ovenproof platter, top them with thick, meaty homemade chili WITHOUT beans, sprinkle grated cheese heavily over chili, and heat the enchiladas in a 425 degree oven until the cheese is melted and lightly browned.

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* A low-fat method is to brush tortillas lightly with oil, using a pastry brush. Cook them in a non-stick frying pan until they just begin to brown.

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