After reading a book in which the heroine served butterscotch oatmeal bread, I went looking for this recipe. It's different enough that it's not duplicated at church and family functions. I especially like to use it for Easter breakfast.
I have been making this chili for about 15 years. I like the Enchilada sauce base, which is very flavorful and different. I have often made it without the corn chips, if I don't have them or forgot to get them, and it tastes just fine that way as well. It is easy to adjust the heat factor by using mild, medium, or hot enchilada sauce. I like to use 1 mild and 1 medium.
Surprisingly tasty for how fast and easy this is, a great recipe for a last minute "bring a dessert" emergency. I keep all the ingredients on hand, which are so few you can actually memorize the recipe to give out on request. It's also pretty rich, so smaller slices are acceptable to make it go further.