2-2 1/2 lb. chicken, boiled & diced
1 pkg. tortilla chips
2 cans cream of mushroom soup
1/2 c. chicken broth, reserved from boiled chicken
1 sm. can mild enchilada sauce
1 sm. onion, minced
1 clove garlic
2 or more c. grated Colby cheese

Line a greased baking dish with chips. Cover with grated cheese. Mix seasonings with the soup, sauce, broth and chicken. Pour over chips and cheese. Top with more chips and cheese. Bake at 350 degrees for 30-45 minutes until bubbly. Serves 6-8.

This is great for company! Chicken and sauce along with the grating of cheese can be prepared ahead, then put together with the chips at the last minute. Serve with a large salad.