Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chips to make 2 cups crushed chips. Add egg mixture to crushed chips; spread in lightly greased 13x9-inch baking dish. Combine chili, 1 cup enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees for 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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