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

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