Chicken Enchiladas

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger is running a series of recipes from that cookbook. If your church has a cookbook, or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com

By Vicki Melton

1 ½ - 2 lbs. chicken                                                  ½ tsp garlic salt

1 pt. enchilada sauce                                              dash pepper

1 can cream of mushroom soup         1 large pkg. of Fritos corn chips

1 large onion, chopped                                            2 c. grated cheese

Boil chicken until tender. Reserve broth. Remove bones and chop chicken. Combine enchilada sauce, soup, onion, salt, and pepper. Grease baking dish. Line with chips. Add mixture, sprinkle with cheese. Cover with chips. Drizzle 1 c. broth over chips. Bake at 350 for 30 minutes.