1 whole chicken, cooked and deboned
1 can enchilada sauce
1 can mushroom soup
1 c. chicken broth
1 onion, chopped
1/2 bell pepper, chopped
2 tbsp. butter
1 bag corn chips
Sour cream
Mexican salsa
Cheddar cheese, grated (about 4 oz.)

Saute onion and bell pepper in butter. In large mixing bowl mix enchilada sauce, soup and broth. Stir in onion, bell pepper and chopped chicken. In a large greased casserole dish add corn chips to cover bottom - you will use most of a 10 ounce bag. Pour chicken mixture over chips. Top with Cheddar cheese and heat at 400 degrees about 15 minutes. Serve with sour cream and salsa.