1 egg, slightly beaten
3/4 c. water
1 (12 oz.) pkg. corn chips
2 (15 1/2 oz.) cans enchilada sauce
3/4 c. chopped green pepper
1/3 c. chopped onion
2 c. (8 oz.) shredded cheddar cheese
4 c. chopped lettuce
2 c. chopped tomatoes

Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chips to make 2 cups crushed chips. Add egg mixture to crushed chips; spread in lightly greased 13 x 9 inch baking dish. Combine chili, 1 cup enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees for 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce. 6 to 8 servings.