Enchilada Casserole

From Home Cooking Magazine

1-1/2 pounds chicken, cooked and shredded
1 10oz can Enchilada Sauce
1 can cream of mushroom soup
2 tablespoons minced onion
1/2 teaspoon garlic powder
1 10oz package corn or tortilla chips
1 can chicken broth
Paprika

Preheat oven to 350.

In a large bowl combine chicken, enchilada sauce, mushroom soup, onion, and garlic powder.

Line a greased casserole dish with 2/3 of the chips. Pour mixture over chips. Sprinkle with cheese and cover with remaining chips.

Pour chicken broth over mixture. Sprinkle with paprika.

Bake for 30 minutes.