Spanish Chicken Casserole(Lower Fat)

• 2 c. cooked chopped chicken
• 1 (8 oz.) can mushroom pieces
• 1 (16 oz.) fat-free sour cream
• 1/2 large onion, chopped
• 1 (4 oz.) can chopped green chiles
• 1 can sliced water chestnuts
• 1 (14 oz.) can fat-free chicken broth
• 16 corn tortillas
• 2 c. nonfat Cheddar cheese
• 1 Tbsp. cornstarch
• 1 Tbsp. flour
• 3 Tbsp. fat-free chicken broth

1. Saute chopped onion in 3 tablespoons chicken broth over low heat.
2. Add 14 ounces chicken broth and sour cream; continue to simmer.
3. Add flour and cornstarch; mix with a wire beater to blend.
4. Stir in water chestnuts, green chiles and mushrooms.
5. Cut tortillas into fourths.
6. Line a large casserole dish, sprayed with nonstick cooking spray, with part of the tortilla pieces.
7. Fold chicken into sauce.
8. Spoon chicken sauce over tortillas and sprinkle 1/2 of grated cheese on top.
9. Repeat layers and top with cheese.
10. Bake at 350u0b0 for 40 to 45 minutes.

chicken, mushroom pieces, sour cream, onion, green chiles, water chestnuts, chicken broth, corn tortillas, cheddar cheese, cornstarch, flour, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=847761 (may not work)