2/3 lb. chicken
1 can enchilada sauce
1 can mushroom soup
1 onion, chopped
1/2 tsp. garlic salt
1 (11 oz.) pkg. corn chips
1 c. grated Monterey Jack cheese
1 c. chicken broth

Cook and debone chicken. Combine chicken, enchilada sauce, soup, onion and salt. Line a greased 13 x 9 inch pan with corn chips, crushed into small pieces, saving about a third of the chips. Add chicken mixture on top. Cover with cheese and rest of chips. Pour chicken broth over all. Bake in 350 degree oven for 30 minutes.