14 1/2 oz. mild enchilada sauce
10 1/2 oz. condensed cream of mushroom soup
2 c. diced chicken
1/2 c. chopped onion
1 (6 oz.) pkg. corn chips
1 c. shredded cheese

Blend enchilada sauce and soup. Sprinkle with chicken and onion. Grease baking dish. Sprinkle with half of corn chips. Pour chicken mixer over chips. Sprinkle with cheese. Top with remaining chips. Bake in 375 degree oven for 35-40 minutes. Serves 4-6.