1 c. chopped onion
1 can chili (15 oz.) without beans
1 tsp. cumin
1 1/2 c. grated cheese
1 tbsp. butter
1 (10 oz.) can enchilada sauce
1/4 c. sour cream
3 c. cooked rice
1 c. corn chips

Saute onion in butter. Add rest of ingredients except cheese and chips. Turn into greased 2 quart shallow casserole dish. Top with cheese. Sprinkle with corn chips. Bake at 350 degrees for 20 minutes.