1 chicken, deboned
3/4 lb. Colby cheese
1 can cream of mushroom soup
1 can milk enchilada sauce
1 c. chicken broth
1 bag tortilla chips
9 x 13-inch pan

Boil chicken and debone into chunks. (Save 1 cup of broth.) Mix mushroom soup, enchilada sauce and 1 cup broth in bowl. Layer half chicken, chips (crunched) and grated cheese into pan. Pour half of sauce over that and then layer again. Pour rest of sauce and top with thin layer of grated cheese. Cover with foil and bake at 350 degrees for about 20 minutes. Serve with nachos.