1 (2 or 3 lb.) chicken
1 can enchilada sauce
1 can cream of mushroom soup
1 lg. onion, chopped
1 (11 oz.) lg. size corn chips
1 c. grated cheese
Dash of salt or 1/4 tsp. garlic salt
Dash of pepper

Boil whole chicken until tender and reserve 1 cup of broth. Bone chicken and cut into bite size pieces. Mix chicken, enchilada sauce, mushroom soup, garlic salt and pepper.

Line a greased 9x14 inch baking dish with half of corn chips. Add chicken mixture on top of chips. Then sprinkle with cheese and use remaining chips on top. Pour the reserved chicken broth over mixture. Bake at 350 for 35 minutes.