1 large, or 2 small cans of chili
2 cans cream of mushroom soup
1 chopped onion (or to taste, sometimes I have even forgotten to put them in and it still tastes good)
2 cups cheese, grated
Broken tortillas (I usually use whole wheat tortillas)
Original recipe: Mix chili and soup and warm on the stove. Line casserole dish with broken tortillas. Layer chili, onions, cheese, tortillas, chili, onions, cheese, tortillas, cheese. Bake at 350 for 30 minutes. (I often use more cheese than it calls for, I just mix the onions in with the chili mixture, and I don't heat it up. To compensate, I usually bake it an extra 5 minutes.)
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