Ingredients

* 5 round flour Tortillas
* 1 cup Heavy Cream, Half n Half or Milk
* 1/2 small Onion, chopped
* 1/2 Green Bell Pepper, seeded and devained OR a small can of green chilies.
* 1 1/2 cups of leftover Chili
* Whatever shredded cheese you may have in the house; anything works with this. I used Mozzarella, my soon-to-be Stepmother uses Cheddar or Swiss.
* Chili powder, Cilantro, Garlic Powder, Pepper, to taste
* Frank’s Red Hot Cayenne Pepper Sauce
* Ranch dressing or Sour Cream for dipping

Directions

1. Preheat oven at 400F.
2. Heat the cream in a frying pan over a very low flame.
3. Toss the tortillas in, coating each side for no longer than a solid minute, or they will fall apart.
4. Put the soaked tortillas on a plate and line with chili, onions, peppers, and a few dashes of Frank’s Red Hot.
5. Close and place face-down (to keep closed) in a baking tin, or glass baking dish.
6. When you no longer need the cream, dump it inside the baking dish/tin to coat the enchiladas.
7. Top them liberally with cheese, then the herbs and spices.
8. Bake for 10 minutes, remove the enchiladas with spatula onto plate, douse with more Frank’s, and use either Ranch dressing or Sour Cream to dip in.