| 2 cups chopped cooked chicken |
| 2 cans (10.75 ounces each) cream of chicken soup, condensed |
| 1 cup sour cream |
| 1/4 cup chopped onion |
| 1 bag (12 ounces) tortilla chips, crushed in bag |
| 1 cup grated Monterey Jack cheese |
| 1/2 cup salsa |
Preheat oven to 350 degrees.
In a large bowl combine chicken, soup, sour cream, and onion.
In a greased 9x13-inch pan, layer half the chips and half the soup mixture. Repeat layers. Top with cheese and bake 30 minutes. Serve with salsa. Makes 6–8 servings.