Mexican Chicken - cooking recipe

Ingredients

1 chicken
1 lb. Jack cheese, grated
4 corn tortillas, torn into pieces
1/4 lb. mushrooms, sliced
1 tsp. soy sauce
3 Tbsp. cornstarch
2 c. chicken broth
1 (7 oz.) can green chili salsa

Preparation

Steam chicken about 1 hour; cool and remove bones and skin. Retain broth.
Use a nonstick spray on a skillet.
Add soy sauce and mushrooms and saute, covered, until tender.
Dissolve cornstarch in chicken broth; bring to a boil and thicken.
Add salsa and mushrooms to broth and simmer 15 minutes.
In a 2 1/2-quart casserole, make 2 layers each:
tortillas, chicken, cheese and sauce.
Refrigerate overnight.
Bake in a 350\u00b0 oven for 50 minutes.