Spanish Chicken Casserole
|Cooked chicken||2 Cup (32 tbs), chopped without skin (White Meat Only)|
|Canned mushroom stems and pieces||8 Ounce, drained, rinsed (1 Can)|
|Fat-free sour cream/Non-fat plain yogurt||16 Ounce (1 Container)|
|Onion||1⁄2 Large, chopped|
|Canned chopped green chiles||4 Ounce (1 Can)|
|Sliced water chestnuts||1 Can (10 oz), drained|
|Canned fat free chicken broth||14 Ounce (1 Can)|
|Corn tortillas||16 , cut in forths|
|Non fat cheddar cheese||2 Cup (32 tbs), grated|
|Fat free chicken broth||3 Tablespoon|
Saute chopped onion in 3 Tbs. chicken broth over low heat.
Add 14 oz. chicken broth and sour cream or yogurt and continue to simmer.
Add flour and cornstarch and mix with a wire beater to blend.
Stir in water chestnuts, green chiles, and mushrooms.
Cut tortillas into fourths.
Line a large casserole dish sprayed with non-fat cooking spray with part of the tortilla pieces.
Fold chicken into sauce.
Spoon chicken sauce over tortillas and sprinkle 1/2 of grated cheese on top.
Repeat layers topping with cheese.