The recipe yield is:
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 325'F. oven 25 to 30 minutes.