Instructions: 1. Saute onion in butter.

2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.

3. Mean while, beat eggs slightly; add cream, mixing well.

4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.

5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.

6. Repeat layers once.

7. Top with sour cream; sprinkle with grated Cheddar cheese.

8. Bake, uncovered, in preheated 325F. oven 25 to 30 minutes.

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