Enchilada Casserole

• 1 chicken, stewed, deboned and cut up
• 1 (10 oz.) can enchilada (mild) sauce
• 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
• 1 c. chicken broth or 2 chicken bouillon cubes, dissolved in 1 c. boiling water
• 2 Tbsp. instant minced onion
• 1/2 tsp. garlic salt
• 1 1/2 c. shredded sharp Cheddar cheese
• 1 (10 oz.) pkg. tortilla chips
• paprika

1. In a large mixing bowl, combine chicken, enchilada sauce, chicken soup, onion and garlic salt.
2. Line a greased 12 x 8 x 2-inch baking dish with about 2/3 of the tortilla chips.
3. Pour chicken mixture over chips.
4. Sprinkle with cheese and cover with remaining tortilla chips.
5. Pour chicken broth over chips and sprinkle with paprika.
6. Bake in preheated 350u0b0 oven for 30 minutes or until hot and bubbly.
7. Makes 6 to 8 servings.
8. Serve with Spanish rice and refried beans.

chicken, enchilada, condensed cream, chicken broth, onion, garlic salt, cheddar cheese, tortilla chips, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867773 (may not work)