1 (6 oz.) pkg. corn chips (about 4 c.)
2 c. shredded sharp cheese (American processed)
1 (15 oz.) can chili with beans (1 2/3 c.)
1 (15 oz.) can enchilada sauce (1 2/3 c.)
1 (8 oz.) can tomato sauce
1 tbsp. instant minced onion
1 c. dairy sour cream

Reserve 1 cup corn chips and 1/2 cup of cheese. Combine remaining chips and cheese with the chili, sauces and onion.

Pour into a 1 1/2 quart casserole. Bake uncovered in a 375 degree oven for 20 minutes or until thoroughly heated. Spread top with sour cream and sprinkle with reserved cheese. Put remaining chips around the edge. Bake 5 minutes longer.