Chicken and Tortilla Casserole

• 1 12-2 lbs boneless chicken breasts (strips)
• 12 cup finely chopped onion
• 2 tablespoons oil
• 1 garlic clove
• 8 ounces salsa
• 4 cups cold chicken broth
• 14 cup parsley
• 3 tablespoons cornstarch
• 12 cup sour cream
• 12 cup mayonnaise
• 6 ounces shredded monterey jack cheese
• 12 (6 inch) flour tortillas

1. Saute chicken, onion, garlic in oil; set aside.
2. Bring to a boil chicken broth and cornstarch and cook 1 minute.
3. Add cheese, sour cream, mayo, salsa and parsley.
4. Combine 1 cup of sauce with the chicken mixture.
5. Spoon mixture into tortillas and place seam side down in baking dish.
6. Pour remaining sauce over tortillas and sprinkle with remaining cheese.
7. Bake at 350 degrees for 20-25 minutes.

chicken breasts, onion, oil, garlic, salsa, cold chicken broth, parsley, cornstarch, sour cream, mayonnaise, cheese, flour tortillas

Taken from www.food.com/recipe/chicken-and-tortilla-casserole-286501 (may not work)