2 c. sharp cheese, grated
1 (15 oz.) can chili with beans
1 sm. can tomato paste
1/2 c. water
2 tbsp. onion minced
1 (6 oz.) pkg. corn chips
1 c. sour cream
1 can (1 1/3 c.) enchilada sauce

Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and all but 1 cup of the corn chips. Pour into lightly greased oblong baking dish. Bake, uncovered, at 375 degrees for 30 minutes. Spread sour cream over top. Sprinkle with 1/2 cup cheese. Make a circle of the remaining corn chips around edge. Bake an additional 5 minutes. Serves 6.