Spanish Chicken CasseroleLower Fat
Ingredients
- 2 c cooked chopped chicken
- 1 8 oz can mushroom pieces
- 1 16 oz fat-free sour cream
- 12 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
Directions
- 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 12 of grated cheese on top
- Repeat layers and top with cheese
- Bake at 350 for 40 to 45 minutes