Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1″ border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2″ and continue to roll forward, enclosing all the chili in a tubular shape.