Easy Enchilada Casserole from Charlie Gibson
Description
If you need a quick, easy and delicious dinner, this one is it. It can be on your table in less than 30 minutes. It's loaded with canned chili and beans, Cheddar cheese, enchilada and tomato sauces and Nacho Cheese chips.
Ingredients
Casserole:
13 oz. bag Nacho Cheese chips, divided (reserve 2 c. for casserole topping)
2 T. onion, grated (with its juices)
10 oz. can chili with beans, your favorite
10 - 15 oz. can enchilada sauce
8 oz. can tomato sauce
1½ c. shredded sharp Cheddar cheese
Topping:
reserved 2 c. Nacho Cheese chips
½ c. shredded Cheddar cheese
1¼ c. sour cream
Directions
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Preheat oven to 375 degrees.
Crumble 6 c. Nacho Cheese chips with your hands into a large mixing bowl. Grate the onion over the mixing bowl and add it to the bowl along with the chili, enchilada and tomato sauces and 1½ c. Cheddar cheese to the crumbled Nacho Cheese chips; stir to combine. Pour mixture into an 8½ x 11-inch oven proof casserole dish.
Bake for 20 minutes. Remove from the oven.
Topping:
Spread sour cream over the top of the casserole. Top with reserved nacho cheese chips; sprinkle on the 1/2 c. Cheddar cheese.
Bake 5 more minutes.
Serve.
6 servings.