2-3 lb. fryer
1/2 c. broth
1 (10 oz.) can enchilada sauce (mild)
1 can mushroom soup
1 onion, sm. & chopped
1/2 tsp. garlic salt
1 c. cheddar cheese, grated
1 (11 oz.) bag corn chips

Microwave fryer for 7 minutes per pound on high. Cool. Remove meat from bones and chop. Add to chicken; broth, enchilada sauce, soup, onion and garlic salt. Line casserole with 3/4 bag corn chips. Add chicken mixture. Microwave for 10 minutes on high. Top with cheese and microwave for 5 minutes. Top with remaining corn chips before serving.