Enchiladas

10 soft taco-size flour tortillas (you can use corn but they have to be softened in either hot chicken broth or nuke them covered)
4 cups Monterey jack and cheddar cheese blend (or whatever you like)
1/2 onion, finely chopped (optional)
1 (19 ounce) can Wolf brand chili, no beans

Preheat oven to 350*. Spray 13x9 baking dish. Fill tortillas with cheese and roll. Place seam side down in baking dish. Pour chili over rolled tortillas. Sprinkle cheese over top and chopped onion.
Bake for 25-30 minutes, until cheese is melted and bubbly. m-m-m. You can mix the chili with a can of red enchilada sauce if you want to but I like it fine without.