Enchilada Casserole

1 - 16 ounce can tamales

1 - 16 ounce can chili without beans

1 - medium onion, very thinly sliced (1/2 cup)

2 cups corn chips, broken

6 ounces mild cheddar cheese sliced

Unwrap tamales if necessary and cut crosswise into 1/2 inch thick slices. Line 1 1/2 quart casserole pan with half tamale slices. Spread 1/2 of the chili over slices. Top chili with 1/2 onions, chips, and cheese. Repeat layers except for remaining cheese. Bake covered 350 degrees for 25 minutes. Top with remaining cheese slices. Bake uncovered 10 minutes. Serves 4.