Ingredients

The following ingredients have 6 Servings
  • 1 large 13-ounce package nacho cheese chips (save 2 cups for casserole topping)
  • 2 tablespoons onion
  • grated
  • 1 10-ounce can chili with beans
  • 10- to 15-ounce can enchilada sauce
  • 8-ounce can tomato sauce
  • 1½ cups shredded sharp cheddar cheese
  • 2 cups nacho cheese chips
  • ½ cup shredded cheddar cheese
  • 1¼ cups sour cream

Instruction

  • Preheat oven to 375°F
  • Crumble 6 cups nacho cheese chips with your hands into a large mixing bowl
  • Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled nacho cheese chips
  • Stir with a rubber spatula to combine
  • Place mixture into an 8½ x 11-inch oven proof casserole dish
  • Bake for 20 minutes
  • Remove from the oven
  • Spread the sour cream over the top of the casserole with a large spoon or rubber spatula
  • Top with remaining 2 cups nacho cheese chips
  • Then sprinkle with the 1/2 cup of the cheddar cheese
  • Bake for another five minutes and serve