Mexi-Chili Casserole

1 (6 ounce) package corn chips
2 cups sharp Cheddar cheese, shredded
1 (15 ounce) can chili with beans
1 (15 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 Tablespoon instant minced onion
1 cup dairy sour cream

Reserve 1 cup of corn chips and 1/2 cup of cheese.
Combine remaining corn chips and cheese with the chili,
enchilada sauce, tomato sauce and onion. Pour into an
11x7x1 1/2-inch baking dish. Bake, uncovered, at 375
degrees F. for 30 minutes or until thoroughly heated.
Spread top with sour cream, sprinkle with reserved
cheese and ring with remaining corn chips around the
edge. Bake 5 minutes longer. Makes 6 servings.

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