• 60 corn tortillas
• 2-4 lg. boxes Velveeta cheese
• 3 cans chili (no beans)
• 2-3 yellow onions
• 1-2 lg. aluminum pans (3-4 inches deep)

Heat oil in skillet and put tortillas in oil for 10-20 seconds until they are soft. Put tortillas on paper towels to drain. Cut cheese into square pieces. Use the shorter pieces to put on top of enchiladas and don't be afraid to put lots of cheese. Put one half of onions over the first layer of enchiladas and then mix 2-3 cans of chili in a bowl 1-1 1/2 cans of water to the chili, mix chili and water together very well and pour one half of chili and water over the first layer of enchiladas. Repeat the first layer again on top of the first layer of enchiladas be sure to put all the cheese you have and cover the top layer of enchiladas with the remaining onions and the chili. Place in a 325-degree oven. After about 30 minutes, add about 2-4 oz. of water around the edges of the enchiladas and continue to cook another 30 minutes and check to make sure that the top of the enchiladas aren't burning. The secret is to make sure there is liquid in the bottom of the aluminum pan. That keeps them from cooking too fast and burning and makes them excellent for the next 4-5 days.