From the “Betty Crocker Recipe Card Library” published in 1971
2 cans (15 1/2 ounces each) chilli without beans
1/4 cup chopped onion
2 cups shredded process American cheese (about 8 ounces)
1 cup Bisquick baking mix
1/4 cup cold water Cornmeal
Heat oven to 350°. Mix 1 can chilli, 2 tablespoons of the onion and 1 cup of the cheese; set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Divide dough into 8 equal parts; shape each part into a ball. Roll each ball into a S-inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side or until light brown.
Spoon about 1/3 cup of the chilli mixture on centre of each enchilada. Roll up; place seam side down in ungreased baking dish, 11 1/2×7 1/2×1 1/2 inches. Spoon remaining chilli over enchiladas; sprinkle with remaining onion and cheese. Bake uncovered 20 minutes or until cheese is melted.
4 to 6 servings.