Dip each tortilla in hot oil, turning once to soften. Blot on paper towels. Spoon 2 tablespoons of prepared Wick Fowler’s Chili down middle of each tortilla. Sprinkle on grated cheese and onion. Roll up and place seam side down in baking dish. Cover with remaining chili, grated cheese and onions. Bake at 350° for 30 minutes or until cheese is melted and enchiladas are hot.