1 (15 oz.) can chili with beans
1 (15 oz.) can enchilada sauce
1 (8 oz.) can seasoned tomato sauce
1 tbsp. minced onion
2 c. shredded American cheese
1 c. sour cream
1 (6 oz.) pkg. corn chips

Reserve 1 cup corn chips and 1/2 cup grated cheese. Mix together chili, enchilada sauce, tomato sauce and minced onion and cook over medium heat. Sprinkle bottom of casserole dish with crushed corn chips and grated cheese. Pour hot mixture over top of chips. Bake at 375 degrees for 20 minutes. Remove from oven and spread top with sour cream. Sprinkle with remaining chips and cheese. Bake for another 5 minutes.