My mother made us this dish once and we have been making it ever since. One of Derek's favorites.
1 14 oz. can mild enchilada sauce
1/2 cup chopped onion
1 can cream of chicken soup
1 6oz. pkg. corn chips
3 cups diced, cooked, chicken or turkey
4 oz. sharp cheese, shredded
Blend enchilada sauce and soup. Stir in chicken and onion. Grease baking dish. Sprinkle with half corn chips. Pour chicken mixture over. Sprinkle with cheese. Bake at 375 for 35 to 40 minutes. Top with remaining corn chips. Great served with rice and corn or a salad.
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