In medium bowl, combine chili, 1 can enchilada sauce and 1 cup cheese; set aside. Place ¼ cup enchilada sauce (from second can) in the bottom of an 11x7-inch baking dish.
Divide chili mixture among tortillas, roll-up and place in baking dish. Top with remaining enchilada sauce and remaining 1 cup cheese.
Bake in a preheated 375°F oven 30 minutes or until bubbly and golden brown.
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