Spanish Chicken Casserole(Lower Fat) - cooking recipe

Ingredients

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

Preparation

Saute chopped onion in 3 tablespoons chicken broth over low heat.
Add 14 ounces chicken broth and sour cream; continue to simmer.
Add flour and cornstarch; 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 nonstick 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 and top with cheese.
Bake at 350\u00b0 for 40 to 45 minutes.