Enchilada Casserole

Enchilada Casserole

2 cans chili with beans (16 oz. each) 2 cups regular size corn chips 1 small onion, chopped 1 cup grated Cheddar cheese (4 oz)

In greased 1 1/2 quart casserole, alternate layers of chili, corn chips and chopped onion. Top with grated cheese. Bake at 350 for 30 minuets or until heated through. Makes 6 servings. Tip: A good meat stretcher. Serve with fruit salad and French bread. Source: Unknown

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 * Catsrecipes Y-Group