Enchilada Casserole | Recipe - Rachael Ray Show

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.

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnlaOwqbXLmpuaZZOWwLSx0aijng%3D%3D