Bev Schaper brought this dish to our Writers Club Halloween Potluck. She says this is her version of a traditional casserole in her family. She just simplified some of the steps her mother used when she made the casserole.

Bev's Enchilada Casserole

9x13 cake pan

Preheat oven to 350-375°

Make a batch of your best chili a day or so ahead and chill to blend flavors.

Five-kind Mexican cheese or cheddar cheese, shredded
Corn tortillas
1 chopped onion
your made-ahead chili

1. Cover the bottom of the backing dish with the corn tortillas. Cut to cover all the spaces.
2. Sprinkle onions all over the tortillas.
3. Cover the onions with chili.
4. Cover the chili with cheese.
5. Repeat all the layers two or three more times.
6. After the last layer of cheese, cover once more with chili, and top with cheese.

Bake about an hour. Cool slightly before cutting.