Recipe: Cheesy Chili Enchiladas

Ingredients:
2 – 10oz cans Old El Paso Enchilada sauce
2 - 15 oz cans Hormel Chili with Beans (don’t like beans? Use the Hormel Chili without Beans)
1 – 11 oz can Green Giant Mexicorn, drained
1 cup Shredded Cheddar or Mexican Cheese
4-6 burrito size flour tortillas (can use 12 taco size)
Sour cream (optional)

Directions:
Preheat over to 350.

Spread one can of enchilada sauce over bottom of 9x13 baking dish. In a separate bowl, combine chili, Mexicorn and ½ cup of shredded cheese. Spoon some chili mixture down the center of each tortilla. Roll up each tortilla; place them in the baking dish next to each other. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheese. Cover with foil. Bake until bubbly, about 30-35 minutes. Remove foil; bake 5-10 minutes. Top with sour cream.

Note: You can use more cheese, I did!