1 (2-3 lb.) chicken, cut up
1 lg. can enchilada sauce
1 can mushroom soup
1 lg. onion, chopped
1/2 tsp. garlic salt
Dash of pepper
1 lg. pkg. corn chips
1 c. grated cheese

Boil pieces of chicken until tender; reserve 1 cup broth. Remove bones; cut chicken into bite size pieces. Combine chicken, enchilada sauce, mushroom soup, onion, garlic salt and pepper. Line a greased baking dish with part of corn chips. Add chicken mixture; sprinkle with grated cheese, cover with remaining corn chips. Add reserved chicken broth. Bake at 350 degrees for 30 minutes. Yield: 6 servings.