1 can tamales or enchiladas (can use either or mix)
1 can chili (plain or with beans)
Cooked rice
Grated cheese
Sliced onions (optional)

Layer tamales on bottom of casserole dish. Put rice on top of them; make as thin or thick as you like. Take warmed chili (with 1/2 or 1 c. water added) and pour over the rice. (I usually take a spoon or fork and separate rice so chili gets down in it.) Spread grated cheese over top of chili (can layer cheese between tamales and rice). On top of cheese, put thinly sliced onions. Cook at 375 degrees until cheese is melted and hot throughout, about 30 minutes.