3-4 c. chicken or turkey, diced
1 (10 1/2 oz.) can enchilada sauce
1 (10 1/2 oz.) can mushroom soup
1 c. onion, chopped
1/2 tsp. garlic salt
1/8 tsp. pepper
1 (11 oz.) pkg. corn chips
1/4 lb. cheese, grated
1 c. broth

Combine chicken, enchilada sauce, mushroom soup, onion, garlic salt and pepper. Line a 2 quart greased baking dish with corn chips. Add chicken mixture; sprinkle with grated cheese and cover with corn chips. Pour broth over mixture. Bake in a 350 degree oven for 30 minutes.