3 lb. chicken fryer
1 can mushroom soup
1 can enchilada sauce
1 c. grated Cheddar cheese
1/2 c. onion, grated
1 bag "Doritos'" corn chips

Cut and debone chicken into bite sizes. Place chicken on top of layered chips in large casserole dish. Mix soup and sauce; pour onto chicken and chips.

Bake at 375°F for 35 to 45 minutes, until bubbly. Place cheese and onion on top until melts. Serve.