1.5 lbs boneless, skinless chicken breasts
1 10 oz. can mild enchilada sauce
1 10.75 oz. can cream of mushroom soup
1 lg. onion, chopped
1/2 tsp garlic salt
dash of pepper
1 8.5 oz fritos
1 cup shredded sharp cheddar (i use more)
chicken broth
Cook chicken and shred. Combine chicken, enchilada sauce, soup, onion, garlic salt, and pepper. Place half of corn chips in medium greased baking dish. Top with chicken mixture, then with remaining corn chips, then with cheese. Pour chicken broth over casserole. Bake covered at 350F for 30 minutes or until bubbly.
