Easy Enchiladas

• 1 (12 count) package of Corn Tortillas
• 2 cans Chili (no beans)
• 1-2 c. shredded Colby Jack Cheese

Lightly cook the tortillas in hot cooking oil to soften them. Spread a little chili and stuff some cheese in each tortilla and place in a 9x13 inch pan.  Top with the remainder of chili and cheese. Bake at 350 degrees for 20-30 minutes.  Serve with a dollop of sour cream on top.

{These enchiladas are surprisingly very tasty! To top it off, I'm pretty sure this is the easiest enchilada recipe I've ever seen!}