Chicken Enchilada Casserole - cooking recipe

Ingredients

1 to 2 lb. chicken, cooked (boiled)
19 to 28 oz. can enchilada sauce
1 can cream of mushroom soup
1/2 c. chopped onion
16 oz. bag tortilla chips
1 c. chicken broth
2 1/2 c. cheese, grated

Preparation

Spray a 9 x 13-inch Pyrex dish with nonstick spray.
Layer chips almost to top of pan.
Mix chicken (take off of bone), enchilada sauce, soup and onion.
Pour over chips.
Spread cheese over top.
Then pour chicken broth over the cheese.
Bake at 350\u00b0 for 1/2 hour.