Francine's Texas Cuisine

 

Easy Enchilada Casserole   1 can (16 oz) tamales 1 can (16 oz) chili without beans 1 medium onion, slice thin 2 cups corn chips, broken 6 ounces cheddar cheese, sliced   Unwrap tamales and cut crosswise into 1/2 inch thick slices. Line a 1 1/2 quart casserole with half of tamale slices. Top with half of the chili, half of the onions, half of the chips and half of the cheese. Repeat layers except for cheese. Bake covered at 350 degrees for 25 minutes. Top with remaining cheese slices. Bake uncovered for 10 minutes more.

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