The recipe yield is:
Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chip to make 2 cups crushed chips. Add egg mixture to crushed chips, spread in lightly greased 13 x 9-inch baking dish. Combine chili, 1 cup enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees, 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatos. Serve with sauce.