1 (14 1/2 oz.) can mild enchilada sauce
1 (10 1/2 oz.) can cream of mushroom soup
3 c. diced cooked chicken
1 (6 oz.) pkg. Fritos, crushed coarsely
1/2 c. onions
1 c. grated cheese

Blend sauce and soup. Stir in chicken and onion. Grease a 13 x 9 casserole. Put in 1/2 chips. Pour in chicken mixture. Put cheese on top and the rest of the chips.

Bake at 375°F for 35 to 40 minutes.